Spicy Rigatoni
Spicy Rigatoni
Pasta is my favorite dish and I love ALL types of pasta. Anytime there is a new Italian restaurant, my family and I always have to try it. Over the weekend, we went to one our favorite Italian restaurants and they had a new seasonal Rigatoni dish and my Husband ordered it but I didn’t. I had a bite of his, actually a few bites, and I instantly regretted not getting it. I knew I had to make this dish at home! I added a few extra ingredients to give it more flavor and it turned out perfect, better than the restaurant in my opinion :) Start by cooking 1 lb of spicy Italian sausage.
While the sausage is cooking, cook the Rigatoni pasta according to the package directions.
Once the sausage is fully cooked, remove from the pan and set aside. Leave the oil from the cooked sausage in the pan. If it’s too much oil, remove it and leave 1 tbsp of oil in the pan. In the same pan, add 1 cup of diced pancetta, 1 tbsp of minced garlic and 1/2 diced white onion and cooked until the pancetta is crispy and the onions are soft.
Add 1 can of tomato paste to the pancetta and onions and mix well.
Add 1 2 oz shot of vodka and 2 cups of heavy cream and stir well.
Cook the sauce for 3-5 minutes or until the sauce thickens. Season the sauce with 1 tbsp of garlic salt, 1 tbsp of red pepper flakes and 1 tsp of dried parsley.
Add the Italian sausage back to the sauce and stir.
Add 1/3 cup of pasta water to the sauce and the cooked Rigatoni to the sauce and stir well. If the sauce is too thick, add more pasta water to thin it out.
Taste and season with salt & pepper.
Top with parmesan cheese and serve with salad and bread for a complete meal. Serve and ENJOY!
Spicy Rigatoni
Ingredients
- 1 lb spicy Italian sausage
- 1 cup diced pancetta
- 1/2 diced white onion
- 1 tbsp minced garlic
- 1 6 oz can tomato paste
- 2 cups heavy cream
- 2 oz shot of vodka
- 1/3 cup pasta water
- 1/2 lb Rigatoni pasta
- 1 tbsp red pepper flakes
- 1 tbsp garlic salt
- 1 tsp dried parsley
- salt & pepper (to taste)
Instructions
- Cook the Rigatoni pasta according to the package directions.
- Cook the Italian sausage and once its fully cooked, set it aside. Leave the oil from the cooked sausage in the pan. If its too much oil, remove some of the oil and leave at least 1 tbsp.
- In the same pan, add the minced garlic, onion and pancetta and cook until the onions are soft and the pancetta is crispy.
- Add the tomato sauce to the garlic, onions and pancetta and mix well.
- Add the vodka and heavy cream and stir well. Cook the sauce for 3-5 minutes or until it starts to thicken.
- Season the sauce with garlic salt, red pepper flakes and dried parsley and stir.
- Add the cooked Italian sausage to the sauce and stir. If the sauce is too thick, add the pasta water to the sauce to thin it out.
- Add the cooked Rigatoni pasta to the sauce and stir. Taste and add salt & pepper.
- Top with parmesan cheese and more parsley. Serve and ENJOY!
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
