Spicy Rigatoni Vodka Pasta (Cheesecake Factory Copycat)
Spicy Rigatoni Vodka Pasta delivers a rich, tomato-based vodka sauce with just the right amount of heat. With al dente rigatoni, flavorful Calabrian chilies, and a velvety, creamy sauce, it's the perfect way to bring a taste of the restaurant experience home. It's a simple recipe that combines just a few ingredients to create an incredible flavor.
Ingredients
- 16 oz rigatoni pasta
- 1 lb Italian Sausages (mild or hot)
- 1 tablespoon olive oil
- 1 medium sweet yellow onion chopped
- 4 cloves garlic minced
- 1 tbsp Calabrian chili peppers finely chopped
- ¼ cup double-concentrated tomato paste
- ¼ cup vodka
- 1 cup cherry tomatoes
- 1 cup half n half
- ¼ cup Parmesan shredded
- ½ teaspoon crushed red pepper flakes
- black pepper to taste
Instructions
- Fill a Dutch oven or a large pot with water and bring to a boil. Cook the rigatoni according to the package instructions until al dente. Drain pasta, reserving 2 cups of pasta water in a heatproof measuring cup, then set it aside.
- Add 1 tablespoon olive oil to a large pot over medium heat. Add the sausage to the pot and cook for about 6-7 minutes, until the sausage is cooked through. If your sausage produced a lot of grease, drain it from the pot
- Add the chopped onion and cook for 5 minutes, or until the onion starts to become golden brown and translucent. Add the garlic and cook for 1 minute more.
- Add the tomato paste and the chili peppers and stir everything together to combine. Cook for about 5 minutes. The tomato paste should start to turn a deep red color.
- Add the vodka to the pot and stir with the onion and garlic to help deglaze the pan. Reduce heat to low. Add the cherry tomatoes to the pot and cook for 2-3 minutes, stirring frequently.
- In a separate bowl, add ½ cup of the reserved pasta water to the heavy cream and stir well to combine. Pour the cream mixture into the tomato-onion mixture and stir well to combine.
- Add the pasta to the pot, along with ½ of the Parmesan cheese mixture, and stir until the cheese has melted into the sauce and the sauce coats the pasta pieces.
- Serve in individual bowls and top with extra parmesan and fresh basil, crushed red pepper flakes, and a grind of black pepper.
Notes
- If you can't find Calabrian chilis, you can substitute them with roasted red peppers and extra crushed red pepper flakes.
- I used sausage links but feel free to use ground sausage if you prefer.
Nutrition
Calories: 337kcalCarbohydrates: 50gProtein: 10gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 13mgSodium: 145mgPotassium: 357mgFiber: 3gSugar: 6gVitamin A: 403IUVitamin C: 11mgCalcium: 98mgIron: 1mg
Tried this recipe?Let me know how it was!