Name: Seriously Good Spicy Rigatoni with Sausage & Calabrian Chilis
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 12 ounces DeLallo Rigatoni or short pasta of choice; 2 tablespoons DeLallo Extra Virgin Olive Oil; 1 pound spicy Italian sausage (can sub mild or sweet; see Recipe Notes); 1 large shallot (or ½ small yellow onion), finely diced; 5 ounces kale, destemmed and roughly chopped (approx. 2-3 cups packed); 6 cloves garlic, finely chopped or grated; 1-2 tablespoons DeLallo Chopped Calabrian Chilis (or up to 2 teaspoons crushed red pepper flakes); one 4.6-ounce tube DeLallo Double Concentrated Tomato Paste; ½ cup vodka (see Recipe Notes); 1 cup heavy cream; ½ cup finely grated parmesan cheese; kosher salt and ground black pepper, to season

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DeLallo, my go-to for high-quality pasta and Italian cooking staples! All thoughts and opinions are my own.

The Spicy Rigatoni That Turns Your Kitchen Into a 5-Star Restaurant

Calabrian chilis are having a moment, and I’m totally here for it. 🌶️ Their fruity, fiery heat helped launch dishes like Carbone’s spicy rigatoni vodka pasta into full internet fame. But since I fell in love with all things pasta working in fine-dining Italian restaurants, I know you don’t need a reservation for an unforgettable night.

This spicy rigatoni recipe is my homemade take on the viral restaurant dish. It starts with my 5-Star Creamy Vodka Sauce, made with tomato paste and Calabrian chilis for the perfect slow-building heat that doesn’t overwhelm. But here we’re adding Italian sausage and a handful of kale for the kind of heartiness that makes it feel like an all-in-one meal.

The bold kick of flavor makes this the kind of pasta you whip up when you want to feel something—warm and toasty, a smidge fancy, and a little spicy. 😏 Toss it together on a cold evening when you need a little heat or serve it for date night or dinner parties. Restaurant-level flavor wrapped in cozy at-home luxury—candlelight optional but highly encouraged! 🥂

A white bowl filled with rigatoni pasta in a creamy tomato sauce with ground sausage, wilted greens, and topped with fresh basil and grated cheese. A fork, glass of red drink, bread, and napkin are nearby. — Sometimes date night means dressing up for a night on the town…but other times, it means staying in, cooking up a sexy sausage rigatoni, and enjoying something delicious all in the comfort of your home.😉

An overhead shot of pasta bolognese in a large white bowl atop a white surface. The bowl sits alongside a second bowl of pasta and dishes of salt and red pepper flakes.

Easy Ways to Make Your Pasta Dinner Taste As Good As Any Trattoria 🍝

Get 5 days of pasta tips learned from my years in a fine-dining Italian restaurant.

Key Ingredients

An overhead view of raw rigatoni pasta, ground sausage, tomato paste, canned chili peppers, kale, grated cheese, olive oil, minced shallots, spices, and cream arranged on a white surface. — Staple Italian ingredients like Italian sausage, Calabrian chilis, tomato paste, and garlic pair with vodka, heavy cream, and parmesan cheese to create a creamy, spicy sauce that rigatoni was born to hold.

I love making this spicy rigatoni with Italian sausage. Its bold seasonings and natural richness help quickly build the deep flavor you’d find in a dish at your favorite restaurant. I think the extra kick of heat from spicy Italian sausage is just right, but you can definitely use sweet or mild.

Calabrian Chilis are a staple in southern Italian cuisine, getting their namesake from the region they’re grown. DeLallo’s Crushed Calabrian Chilis are harvested in Calabria, chopped into a paste, and packed in olive oil for maximum flavor. I always keep a few jars stocked in my pantry—they’re so convenient!

How to Make Spicy Vodka Sauce with Sausage and Calabrian Chilis

Making a classic homemade vodka sauce is a lot easier than you might think! It comes together in one pan, so none of the flavor gets lost along the way, and is ready in 25 minutes, right around the time your rigatoni reaches a perfect al dente.

Ground meat, chopped raw shallots, salt, and olive oil are combined in a pan, ready to be mixed and cooked. — In a large skillet, brown Italian sausage with diced shallots, breaking the meat into small crumbles. As the sausage cooks, it leaves behind rich pork renderings that create the base of flavor for the entire sauce.

👩🏻‍🍳Skip the nonstick pan! A stainless steel pan or cast iron skillet works best for quick-cooking vodka sauce because it allows the aromatics and tomato paste to get nice and brown, creating a layer of fond—which is the secret to a deeply flavored sauce!

Close-up of a skillet filled with sautéed kale, crumbled sausage, crushed red tomatoes, and minced garlic, creating a colorful and hearty mixture. — Add Calabrian chilis, diced garlic, and roughly chopped kale, cooking for another minute until the garlic is fragrant and the kale is slightly wilted. The kale stands up beautifully to this spicy, creamy sauce and adds a touch of color, too!

🌶️Calabrian chilis add wonderfully flavorful heat without being overly spicy. If you prefer to tone the heat down further, cut the amount of chili in half or substitute with crushed red pepper flakes.

Close-up of a skillet with cooked sausage, wilted dark green kale, and chunky tomato sauce being stirred together, showing vibrant colors and textures. — Add tomato paste and stir to coat the aromatics, cooking for 10-12 minutes until the paste turns a deep, toasty red. Take your time here! This rich, concentrated tomato flavor only gets better when you cook it. Browning mellows its strong, acidic flavor, bringing out its sweeter side.

Ground meat with spices and herbs is being cooked in a pan. A clear liquid is being poured into the mixture from a measuring cup, causing it to sizzle and steam as it mixes with the ingredients. — Deglaze the skillet with vodka, using a wooden spoon to scrape up any caramelized bits from the bottom of the pan—they’re full of flavor and add so much complexity to the spicy sauce!

🍸Vodka is the secret to a silky-smooth spicy rigatoni sauce. Just like pasta alla vodka, the alcohol emulsifies with the tomatoes and heavy cream to create an unbeatably luscious texture.

A close-up of a skillet filled with a rich, red tomato and ground meat mixture, spinach, and cream being poured in, creating a creamy swirl in the sauce. — Finish the sauce by stirring in the heavy cream and grated parmesan as you reduce the heat to a gentle simmer. Now all it needs is some pasta!

Toss With Rigatoni Pasta

Rigatoni is the perfect choice for a decadent sauce like this one because its tubes and ridges capture the chunky bits of Calabrian chilies and Italian sausage. 🤤

When it comes to dried pasta, my favorite brand is always DeLallo, and DeLallo Rigatoni is no exception. It’s made in Italy using traditional bronze-die extrusion for the best al dente bite and a rougher surface that captures creamy sauces beautifully.

A wire strainer holds cooked rigatoni pasta above a pot of boiling water, with a wooden handle visible on the right. — Boil the rigatoni in a pot of generously salted water until al dente, reserving 1 cup of the starchy water for the sauce. Drain the pasta, but don’t rinse it—this washes away the starches that help the sauce cling to the rigatoni.

⏱️Timing Tip: Boil the rigatoni while you’re making the vodka sauce! Drop the pasta into the boiling water when you add the tomato paste to the sauce, then everything will be ready at the same time.

Creamy rigatoni pasta mixed with ground meat, dark leafy greens, and a rich orange tomato sauce in a large pan. — Add the al dente rigatoni to the spicy vodka sauce and toss to combine. Simmer for a few minutes to let the two meld together.

👩🏻‍🍳The spicy rigatoni is ready when the sauce evenly coats the pasta, making the most of those ridges and tubes. If the sauce is too thick, splash in some reserved pasta water. Or, if the sauce feels a little too runny, add a handful of parmesan to tighten it up.

A white plate filled with rigatoni pasta in a creamy tomato sauce with ground sausage, wilted greens, fresh basil leaves, and grated Parmesan cheese, garnished with extra basil and cheese. — Finish with a sprinkle of fresh basil and parsley and a bit more parmesan, and dinner is served!

Serving Suggestions

While this spicy rigatoni pasta is dangerously good all on its own, a fancy night in deserves a few extras!

Pair your pasta with a few slices of crusty Garlic Lover’s Garlic Bread and a Classic Caesar Side Salad for a restaurant-style meal. And for an easy, no-bake dessert, treat yourself to Creamy-Dreamy Tiramisu Cups—they’re individually portioned and perfect for date night!

🍷Best wine with spicy rigatoni? Try a Southern Italian red, such as Primitivo, Nero d’Avola, or Aglianico. Their fruitier notes pair beautifully with spicy Calabrian chilies.

A bowl of spicy rigatoni pasta with creamy tomato sauce, ground sausage, and kale, garnished with fresh basil and grated cheese. A fork rests on the plate, with a glass of red wine and bread in the background. — With its velvety sauce and Calabrian chili heat, this spicy sausage rigatoni turns even the simplest night at home into a special moment.

A plate of spicy rigatoni pasta in a creamy tomato sauce with kale, sprinkled with grated cheese and fresh basil leaves, served with a fork. Small bowls of grated cheese and red pepper flakes are nearby. — It’s the kind of pasta that makes staying in feel even better than going out. Looks like you got the best table in the house. 😘

I can’t wait for you to try this Spicy Rigatoni with Sausage and Calabrian Chili! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

Seriously Good Spicy Rigatoni with Sausage & Calabrian Chilis

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

Author: Jess Larson
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: serves 4-6 1x
Category: Pasta Recipes, Main Dishes
Method: Stovetop
Cuisine: Italian-American

Print Recipe

Description

Turn the lights down low and grab your best wine because this Spicy Rigatoni has date night written all over it!

It starts with a classic creamy vodka sauce, amped up with hearty Italian sausage and a kick of Calabrian chilis. The spicy sauce clings to every ridge of the rigatoni for a bold and luscious bite—the kind of irresistible pasta that wakes up your taste buds and sets the mood.

Ready in just 35 minutes, it’s easy enough for weeknights, fancy enough for moments that call for something special, and bold enough to make the sparks fly.

Ingredients

Scale

12 ounces DeLallo Rigatoni or short pasta of choice
2 tablespoons DeLallo Extra Virgin Olive Oil
1 pound spicy Italian sausage (can sub mild or sweet; see Recipe Notes)
1 large shallot (or ½ small yellow onion), finely diced
5 ounces kale, destemmed and roughly chopped (approx. 2–3 cups packed)
6 cloves garlic, finely chopped or grated
1–2 tablespoons DeLallo Chopped Calabrian Chilis (or up to 2 teaspoons crushed red pepper flakes)
one 4.6-ounce tube DeLallo Double Concentrated Tomato Paste
½ cup vodka (see Recipe Notes)
1 cup heavy cream
½ cup finely grated parmesan cheese
kosher salt and ground black pepper, to season

Instructions

Boil the rigatoni: Bring a large pot of water to a boil. Once boiling, generously season with salt. Add the pasta and cook, stirring occasionally to prevent sticking, to al dente according to package directions. Carefully dip a liquid measuring cup into the pot to reserve about 1 cup of the starchy pasta water, and set aside. Carefully drain the pasta – do not rinse. (Learn more! ⇢ How to Cook Pasta Perfectly Every Single Time!)
Brown the sausage and shallot: As the water comes to a boil, start the sauce. Heat the olive oil in a large skillet (stainless or cast iron preferred) over medium heat. Add the sausage and shallot, seasoning with a pinch of salt. Cook, breaking the sausage into small crumbles, until browned and the shallot is golden, 5–7 minutes. Stir in the kale.
Bloom the aromatics and brown the tomato paste: Stir the garlic and Calabrian chilis into the sausage mixture. Cook 1-2 minutes longer, until fragrant. Reduce the heat to medium-low. Add the tomato paste to the skillet, stirring to coat the aromatics. Cook 10-12 minutes, stirring occasionally, until the mixture darkens slightly.
Deglaze with vodka and simmer the sauce: Slowly pour in the vodka, while using a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in the heavy cream and grated parmesan. Reduce heat to maintain a gentle simmer. Taste and adjust seasonings as needed.
Finish the spicy rigatoni: Add the cooked pasta to the sauce. Toss to combine well—the sauce should evenly coat the pasta. Adjust as needed: add a splash of reserved pasta water if the sauce is too thick, or stir in more parmesan if it’s too thin. Simmer 1-2 minutes longer, then remove from the heat.
Serve: Divide the spicy rigatoni into individual bowls, topping with additional grated parmesan and finely chopped fresh basil or parsley as desired. Serve immediately—make it a full meal with my Garlic Lover’s Garlic Bread and a Classic Caesar Side Salad. Enjoy!

Notes

Jess’ Tips and Tricks:

How spicy is spicy? This spicy rigatoni recipe delivers a good kick of heat without being overpowering or lingering too long. If you prefer something a bit more mild, I suggest swapping spicy Italian sausage with a sweet or mild variety, and/or cutting the amount of chili in half (e.g. 1 tablespoon Calabrian chilis or 1 teaspoon crushed red pepper flakes).
About the vodka and possible substitutes: Similar to pasta alla vodka, vodka is the secret weapon that really makes this spicy rigatoni sauce shine—it emulsifies the tomatoes and heavy cream to create an irresistibly luscious, velvety texture. If you don’t have vodka on hand, dry vermouth or dry, unoaked white wine are the best substitutes. If you prefer to skip alcohol, swap in for your favorite vegetable or chicken stock—the texture won’t be quite as luscious, but the flavor will still be excellent.

Storage and Reheating:

Leftover spicy rigatoni will keep, stored in an airtight container in the refrigerator, for 2-3 days. Reheat on the stovetop or in the microwave, adding an extra splash of water or cooking stock to loosen up the creamy vodka sauce as needed, until warmed through.

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

A white plate of spicy rigatoni pasta in a creamy tomato sauce with kale, topped with grated cheese and fresh basil leaves. A fork rests on the plate, and small bowls of Parmesan and chili flakes are nearby.

A white plate of rigatoni pasta mixed with a creamy tomato sauce, ground sausage, spinach, and topped with grated cheese and fresh basil leaves. A fork and knife are placed on the side of the plate.

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Comments

1.10.26
Alicia Bradley said:

O.M.G. It was SO good! Can’t wait to make it again!

- 1.12.26
  Emma @ Plays Well With Butter said:
  
  So glad you enjoyed it, Alicia! Thanks so much for the review!
  
12.25.25
Carly said:

Jess, you’ve outdone yourself with this recipe! It is quick enough for a weeknight meal, yet elegant enough for a holiday dinner. We made this for Christmas dinner tonight. It was absolutely delicious and had just the right amount of heat. Five stars!!

- 12.29.25
  Emma @ Plays Well With Butter said:
  
  So thrilled to hear the rigatoni was a hit for your Christmas dinner, Carly! Quick and elegant is our favorite combo! 🙂
  
12.15.25
Brittany said:

I made this the night you shared it on Instagram because I shockingly had all the ingredient and needed an easy dinner and holy wow did this deliver!!! All of us went back for more and can’t wait to enjoy th leftovers!!

So easy and so flavorful, can’t wait to have this again!

Dangerously Good Spicy Rigatoni with Sausage and Calabrian Chilis (35 Minutes)