Spicy Vodka Pasta

This spicy vodka pasta is a rich, velvety, and slightly fiery twist on a comfort food favorite. Made with a touch of heat from red pepper flakes and the option of savory Italian sausage, it’s balanced with creamy tomato sauce, fresh basil, and sharp parmesan cheese. Whether you’re craving a cozy weeknight dinner or looking to impress guests with something decadent and satisfying, this dish delivers bold flavor with minimal fuss.

Ingredients:

• ¾ lb rigatoni (or other large, ribbed pasta)

• Kosher salt (for pasta water)

• Olive oil

• 1 lb hot Italian sausage (optional)

• 1 shallot, finely diced

• 1 tbsp garlic, minced

• 1-2 tsp red pepper flakes (adjust to taste)

• 6 oz tomato paste

• ½ cup vodka

• 1 cup heavy cream (or more for creamier sauce)

• ½ tbsp granulated sugar

• 1–2 stalks fresh basil (whole, stems and all)

• ½ cup grated parmesan cheese, plus more for garnish

Preparation:

1. Cook the pasta. Bring a large pot of water to a boil. Add a generous tablespoon of kosher salt, then cook pasta according to package instructions until just shy of al dente. Reserve about ½ cup of pasta water before draining.

   
   

2. Brown the sausage (optional). While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and cook until browned and cooked through, breaking it up as it cooks. Transfer to a paper towel-lined plate and set aside.

   
   

3. Lower the heat to medium-low. In the same skillet, add a little more olive oil if needed, then sauté the shallot for 2–3 minutes until softened. Add the red pepper flakes and cook for 1 minute more. Stir in the garlic and cook for another 30–60 seconds until fragrant.

   
   

4. Add the tomato paste and stir well to coat the aromatics. Cook for 4–5 minutes, stirring often, until the paste deepens in color to a brick red.

   
   

5. Pour in the vodka and stir vigorously to deglaze the pan. Let it simmer for 1–2 minutes until mostly evaporated. Stir in the heavy cream until fully incorporated. Add more cream if you want a lighter, silkier sauce.

   
   

6. Add the sugar and whole basil stalks. Let the sauce simmer gently on low heat while the pasta finishes cooking. (Remove the basil just before combining the pasta.)

   
   

7. Stir in the parmesan cheese until melted and smooth. Add the cooked pasta directly to the sauce along with a splash of reserved pasta water. Toss to coat and finish cooking the pasta in the sauce for 1–2 minutes. Add sausage (if using) and stir until well combined.

   
   

8. Plate the pasta and top with extra parmesan. Serve hot and enjoy!