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Spicy rigatoni pasta in a creamy tomato sauce with ground sausage, topped with grated cheese and fresh basil leaves, served in a white bowl with a fork.

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

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

  1. 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!)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!Close-up of creamy rigatoni pasta with sausage, leafy greens, and red bell pepper pieces, coated in a rich orange-colored sauce.

Equipment

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.

Find it online: https://playswellwithbutter.com/spicy-rigatoni-with-sausage/