Rigatoni Salsiccia Vodka

Indulge in the ultimate comfort with Rigatoni Salsiccia Vodka, a rich and flavorful pasta dish that marries spicy Italian sausage with a creamy vodka tomato sauce. This hearty recipe begins with sautéing garlic, onions, and hot sausage, creating a savory base enriched by crushed tomatoes and aromatic basil.

The addition of red wine adds depth, while half & half lends a creamy texture. Finished with a splash of vodka for a sophisticated twist, this dish is tossed with al dente rigatoni and topped with grated cheese and fresh basil for a decadent Italian dining experience.

Perfect for cozy dinners or entertaining guests, Rigatoni Salsiccia Vodka promises to satisfy with every delicious bite.

Rigatoni Salsiccia Vodka

Ingredients:

2 tbsp olive oil

4 cloves garlic, crushed or minced

1 medium onion, diced

2 lb hot ground sausage

2 28 oz can Red Gold crushed tomatoes

¼ cup fresh basil, chopped

1 cup red wine

8 oz grated Romano or Parmesan cheese

2 cups half & half

3 tbsp vodka

1.5 lb rigatoni pasta (24 oz)

salt & pepper

Instructions:

Step 1:

Heat olive oil over medium high in in a large deep skillet or dutch oven.

Add onions, garlic and sausage and sauté for about 10 minutes until onions are translucent and sausage is cooked through.

Use a spatula to break up the sausage as it cooks.

Step 2:

Deglaze the pan with red wine then add fresh basil, crushed tomatoes, 1 cup of grated cheese and a generous pinch of salt and pepper.

Step 3:

Cook over medium heat for about 30 minutes.

Stirring occasionally.

After 30 minutes add in the vodka and half and half.

Stir to combine and cook over medium for an additional 30 minutes, stirring occasionally.

Step 4:

While the sauce is cooking, bring a large pot of salted water to a boil.

Add in pasta and cook to al dente (usually about a minute less than package instructions).

Step 5:

Drain the pasta then immediately add the to sauce and toss to combine.

Turn the heat off and allow the pasta to finish cooking in the sauce for another minute or so over the warm burner.

Taste and add any additional salt and pepper to preference.

Step 6:

Remove from the heat and serve immediately.

Top with more of the grated cheese and fresh basil if desired.

Enjoy!

Notes:

Choosing Sausage: Opt for hot Italian sausage for a spicy kick, but you can adjust the heat level by using mild sausage if preferred.

Sautéing Onions and Garlic: Ensure the onions and garlic are cooked until translucent and aromatic to build a flavorful base for the sauce.

Deglazing with Red Wine: Deglazing the pan with red wine adds complexity and depth to the sauce. Allow the wine to reduce slightly before adding other ingredients.

Simmering the Sauce: Simmering the sauce for a total of 60 minutes allows the flavors to meld together and the sauce to thicken. Stir occasionally to prevent sticking.

Cooking the Pasta: Cook the rigatoni pasta just until al dente to ensure it holds its shape and texture when tossed with the sauce.

Combining Pasta and Sauce: Toss the drained pasta immediately with the sauce to allow it to absorb the flavors. Letting it sit for a minute over low heat helps the pasta absorb the sauce.

Adjusting Seasoning: Taste the dish before serving and adjust the seasoning with salt and pepper as needed. The cheese adds saltiness, so adjust accordingly.

Finishing Touches: Serve the Rigatoni Salsiccia Vodka immediately after topping with additional grated cheese and fresh basil for a vibrant finish.

Storage: This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stove with a splash of half & half or broth to refresh.

Variations: Experiment with different types of cheese or herbs to customize the flavors to your preference. Additionally, you can add a touch of cream for an even richer sauce if desired.

Nutrition Infomation:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use sweet or mild sausage instead of hot sausage?

Yes, you can substitute sweet or mild sausage if you prefer a less spicy flavor.

What type of red wine should I use?

Use any dry red wine you enjoy drinking, such as Merlot, Cabernet Sauvignon, or Chianti.

Can I omit the vodka from the recipe?

Yes, you can omit the vodka if you prefer. It adds a subtle flavor but is not essential to the dish.

How do I know when the sausage is fully cooked?

The sausage should be browned and no longer pink in the center when fully cooked.

What can I substitute for half & half if I want a lighter option?

You can use whole milk or a lower-fat cream alternative, but the sauce may not be as creamy.

Can I prepare the sauce ahead of time?

Yes, you can prepare the sauce ahead and refrigerate.

Reheat gently on the stove, adding a little more half & half if needed to thin it out.

How do I prevent the pasta from sticking together after draining?

Toss the drained pasta with a little olive oil to prevent sticking before adding it to the sauce.

Is this dish suitable for vegetarians?

No, this recipe contains sausage, which is a meat product.

However, you can adapt it by using vegetarian sausage alternatives.

What should I serve with Rigatoni Salsiccia Vodka?

Serve with a side salad, garlic bread, or a simple vegetable dish to complement the flavors.

Can I freeze leftovers of this dish?

Yes, you can freeze leftovers in an airtight container for up to 3 months.

Thaw overnight in the refrigerator before reheating.