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Creamy One-Pot Vodka Rigatoni with Italian Sausage

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A quick and easy one-pot pasta dish featuring creamy vodka sauce, Italian sausage, and fresh basil, perfect for busy weeknights.

Ingredients

Scale
  • 12 ounces Italian sausage, casings removed (spicy or mild)
  • 12 ounces rigatoni pasta, uncooked
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 1 can (14 ounces) diced tomatoes, preferably fire-roasted
  • 1/2 cup vodka
  • 3/4 cup heavy cream
  • 2 cups chicken broth
  • A handful fresh basil, roughly chopped
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste

Instructions

  1. Heat 2 tablespoons olive oil over medium-high heat in a large deep skillet or Dutch oven. Add Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 6-8 minutes. Remove sausage with a slotted spoon and set aside, leaving rendered fat in the pan.
  2. Reduce heat to medium. Add chopped onion to the pan and cook until softened and translucent, about 3 minutes. Stir in garlic and cook another 30 seconds until fragrant.
  3. Stir in 3 tablespoons tomato paste and cook for 2 minutes to caramelize slightly.
  4. Pour in 1/2 cup vodka to deglaze the pan, scraping up browned bits. Let simmer for 1 minute to cook off alcohol.
  5. Return browned sausage to the pan. Add diced tomatoes, chicken broth, and uncooked rigatoni. Stir to combine and bring to a gentle boil. Reduce heat to a simmer, cover, and cook for 15 minutes, stirring occasionally to prevent sticking.
  6. Remove lid, stir in heavy cream and red pepper flakes if using. Cook uncovered for another 3-5 minutes until sauce thickens and pasta is al dente. Stir in fresh basil and season with salt and black pepper to taste.
  7. Serve immediately, garnished with extra basil or grated Parmesan if desired.

Notes

If the sauce thickens too much before pasta is cooked, add a splash of water or broth. Use medium heat to avoid evaporation or mushy pasta. Stir often after adding pasta. Fresh basil added at the end brightens the dish. For lighter creaminess, substitute heavy cream with half-and-half or dairy-free alternatives. Leftovers store well up to 3 days; reheat gently with added broth or cream.

Nutrition

Keywords: one-pot pasta, vodka sauce, Italian sausage, rigatoni, creamy pasta, quick dinner, easy recipe, weeknight meal

Find it online: https://prismtaste.com/creamy-one-pot-vodka-rigatoni-with-italian-sausage-easy-recipe-for-busy-nights/