Spicy Vodka Rigatoni (Sausage Or Shrimp)

How to make Spicy Vodka Rigatoni (Sausage Or Shrimp)

Ingredients:

1 lb spicy italian sausage (or shrimp)

2 tbsp EVOO

2 tbsp butter

1 yellow onion

5 cloves garlic

4 tbsp tomato paste

2 oz Vodka (recommended 3oz if you want to take a shot while cooking)

1.5 cup heavy cream

1/4 cup grated parmesan

Red pepper flakes to taste

Instructions:

Sauce:

Brown sausage (or cook shrimp) and remove from pan, dry excess grease with paper towel

Saute onion and garlic in EVOO until fragrant – add red pepper flakes to taste

Add tomato paste and mix well, cook down for 5-7 min

Add Vodka and cook down for 2-3 min

Pour in heavy cream, combine well and simmer for 5 min

Add butter and parmesan and simmer on low for 5 min

Repeat 6 as needed until consistency and color are ideal.

Your meat sauce is ready to season the pasta.

Bring salted water to the boil in a saucepan and add the pasta when it boils.

Finally, drain them al dente and season them with the sauce.

Bring to the table and serve sprinkling with grated Parmesan or other cheese to taste.

Enjoy your meal!

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of pasta for this recipe?

Certainly! While rigatoni is traditional for this dish, you can use any pasta shape you prefer, such as penne, fusilli, or spaghetti.

Is there a substitute for heavy cream if I want to reduce the calorie content?

Yes, you can use half-and-half or whole milk as a lighter alternative to heavy cream.

Keep in mind that this substitution may alter the texture and richness of the sauce slightly.

Can I make this dish vegetarian?

Absolutely! You can omit the sausage or shrimp and instead add extra vegetables like bell peppers, mushrooms, or spinach to make a delicious vegetarian version of the sauce.

How spicy is this dish with the recommended amount of red pepper flakes?

The spiciness can vary depending on personal preference and the heat level of the sausage.

Start with a small amount of red pepper flakes and adjust according to your taste.

You can always add more for extra heat!

Can I prepare the sauce ahead of time?

Yes, you can make the sauce in advance and store it in the refrigerator for up to 2 days.

Reheat gently on the stove before serving, and then toss with freshly cooked pasta.

Can I use chicken or turkey sausage instead of spicy Italian sausage?

Yes, you can substitute chicken or turkey sausage for the spicy Italian sausage if you prefer a milder flavor.

Adjust the seasonings accordingly to maintain the desired level of spice.

Is it necessary to use vodka in this recipe?

While vodka adds a unique flavor to the sauce, it’s not essential.

You can omit the vodka if you prefer or if you’re avoiding alcohol, but note that it contributes to the overall taste profile of the dish.

Can I make this recipe without dairy for a lactose-free option?

Yes, you can make a lactose-free version of this dish by using a non-dairy substitute for heavy cream, such as coconut cream or cashew cream.

Additionally, skip the grated Parmesan cheese or use a dairy-free alternative.

How do I know when the sauce has reached the ideal consistency?

The sauce should coat the back of a spoon and have a creamy texture.

If it’s too thick, you can add a splash of pasta cooking water to thin it out.

Conversely, if it’s too thin, simmer it for a few more minutes to reduce and thicken.

Can I use pre-cooked shrimp in this recipe?

Yes, you can use pre-cooked shrimp in place of raw shrimp.

Simply add the cooked shrimp towards the end of cooking to warm through and absorb the flavors of the sauce.

How can I adjust the level of spiciness in the dish?

The spiciness can be adjusted by varying the amount of red pepper flakes added to the sauce.

Start with a small amount and taste as you go, adding more if desired.

You can also use mild Italian sausage instead of spicy for a milder flavor.

Can I freeze the sauce for later use?

Yes, you can freeze the sauce for later use.

Allow it to cool completely, then transfer it to an airtight container and freeze for up to 3 months.

Thaw in the refrigerator overnight before reheating and serving with freshly cooked pasta.

What type of pasta pairs best with this sauce?

Rigatoni is traditionally used for this dish due to its ridged texture, which helps hold the sauce.

However, you can use other tube-shaped pasta like penne or ziti if rigatoni is not available.

Can I make this recipe vegetarian or vegan?

Yes, you can make a vegetarian version of this dish by omitting the sausage or shrimp and using vegetable broth instead of chicken stock.

For a vegan option, use plant-based sausage or omit the meat entirely, and use non-dairy alternatives for the heavy cream and Parmesan cheese.

How long will leftovers last in the refrigerator?

Leftover sauce can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheat gently on the stove or in the microwave before serving with freshly cooked pasta.