Rigatoni a la Vodka

7 Dec

Rigatoni a la Vodka
This was my first attempt at Vodka sauce and I got raving reviews.  I figure that I will perfect this recipe with experience but I loved it from the get-go.  For a first attempt it was delicious!  As you can see from the picture the pasta was overcooked (I wanted to serve this warm without having to reheat and let the pasta sit in water for a bit long). Still it was delicious and I highly recommend you try it and see what works for you substituting some ingredients or adding more or less of some ingredients.  I might make it creamier the next time  and add a little less of the tomatoes and a little more cream.  I think next time I might add more vodka :).   I will update on how this goes the next time I make it.   But for now the recipe is great as is.


Serves 5


  • 1 pound Rigatoni Pasta
  • 1/2 cup chopped fresh basil
  • 1/4 cup vodka
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 3/4 teaspoon salt
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh parsley
  • 2 (3.5 ounce) links sweet lean turkey sausage
  • Bread


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and stir until garlic is golden brown.
  3. Add tomatoes, basil, and salt; bring to boil. Reduce heat and simmer 15 minutes.
  4. Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve with bread!

I used this recipefrom allrecipes.com and made the changes above to suit my tastes.


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