Description
This creamy Spicy Vodka Pasta with Italian sausage, Calabrian chilies, Parmesan, and a silky tomato cream sauce comes together in just 30 minutes for an easy weeknight dinner that feels restaurant-worthy.
Ingredients
For the Spicy Vodka Pasta:
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12oz rigatoni, lumache, or medium shells pasta
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1 lb sweet Italian sausage
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1 tbsp olive oil
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2 shallots, minced
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2 tbsps salted butter, divided
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4 cloves minced garlic
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1 6oz can tomato paste
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¼ cup vodka (or broth for alcohol free)
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1¼ cups heavy cream
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½ cup freshly grated Parmesan + more for topping
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1-2 tsps calabrian chili sauce based on your spice preference (can sub for red pepper flakes)
- ½ tsp black pepper
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Salt to taste
Instructions
For the Spicy Vodka Pasta:
- Bring a large pot of generously salted water to a boil.
- Meanwhile, heat a large skillet over medium heat and add the olive oil. Add the Italian sausage and cook for a few minutes without stirring to give it a chance to develop some golden-brown bits. Break it up into crumbles with a wooden spoon.
- Once the sausage is nicely browned, add the shallots and cook for 2–3 minutes until softened. Add 1 tablespoon of butter, followed by the garlic, and cook for about 30 seconds until fragrant.
- Stir in the tomato paste and cook for 5–7 minutes, stirring frequently, until it has caramelized and deepened from bright red to a darker brick-red color.
- While the tomato paste cooks, add the pasta to your boiling water and cook for 1–2 minutes less than the package directions, until al dente.
- Carefully pour the vodka into the skillet. Stir and scrape up any browned bits from the bottom of the pan, then let the vodka simmer until it has reduced and very little liquid remains.
- Reduce the heat to low and slowly stir in the heavy cream until completely combined with the tomato paste. Add the remaining tablespoon of butter, Calabrian chili paste, black pepper, and a pinch of salt. Taste and adjust the seasoning and spice level as needed.
- Before draining the pasta, reserve 2 cups of pasta water. Drain the pasta and immediately add it to the vodka sauce.
- Toss the pasta continuously in the sauce, adding reserved pasta water and grated parmesan a little at a time until the sauce becomes silky and clings to the pasta. Continue tossing for 1–2 minutes, allowing the pasta to finish cooking in the sauce. The sauce should be glossy and stick to the pasta.
- Serve immediately with plenty of freshly grated Parmesan and enjoy!
Notes
Calabrian chili paste is my favorite way to add heat because it brings more flavor than red pepper flakes alone. Start with 1 teaspoon for a milder kick and increase to taste. Red pepper flakes can be substituted if needed.
For an alcohol-free version, substitute chicken or vegetable broth for the vodka.
The pasta water is crucial to creating a silky sauce, so always reserve some before draining your pasta. You likely won’t need the full 1–2 cups; add it gradually until the sauce reaches the perfect consistency.
Lumache and medium shells are my favorite pasta shapes for this recipe because the sauce and little pieces of sausage get caught inside all those pockets, but rigatoni is delicious too.
- Prep Time: 10
- Cook Time: 20-25
- Category: Dinner
- Method: One Pot