Vodka Tomato Rigatoni - a 15-minute Pasta Recipe

bigboyrecipe2015
Jun 26
3 min read

When I gently tear open the sausage casing, breaking the meat into fine pieces and blending it with the vibrant tomato sauce, I seem to hear the melody of a tasteful symphony. Vodka tomato sausage penne, a dish imbued with the rustic soul of Italy, incorporates the subtle aroma of vodka, dancing harmoniously with the richness of sausage and the tangy sweetness of tomatoes, composing a simple yet layered taste poem. The joy of handmade cooking lies in awakening the ingredients at my fingertips, requiring no elaborate rituals—just a pot of heat to release the vitality of this dish. Today, let us explore every pulse of this recipe together, feeling its natural transformation from raw materials to a finished plate.

Vodka Tomato Rigatoni - a 15-minute Pasta Recipe

The Chemistry of Vodka

Why include vodka in this dish? This might be the initial curiosity for many. Vodka plays not the lead role but acts like a discreet perfumer, subtly enhancing the overall flavour. Its alcohol evaporates during cooking, yet in the process, it releases the hidden aromas of the tomatoes, making their tangy sweetness more pronounced while intertwining with the sausage's oiliness to add a unique aftertaste. Even more remarkable, vodka promotes the emulsification of the sauce; if cream is added, it creates a smoother, glossier texture, balancing the sausage's richness. Though the alcohol dissipates, it leaves behind a fresh lingering note, cleverly offsetting the oiliness and retaining a lightness within the dish's depth. This is the wisdom often seen in Italian cuisine, turning alcohol into a catalyst for flavour, leaving a memorable impression.

Vodka plays not the lead role but acts like a discreet perfumer, subtly enhancing the overall flavour.

The Joy of Fast Cooking

A vodka tomato sausage penne that can be prepared in just 15 minutes is a lifesaver for busy days. From preparation to plating, the process takes merely a fleeting moment. Start by breaking the sausage into pieces, sautéing it with diced onions in olive oil until the aroma fills the air. Add vodka and lightly ignite it, allowing the alcohol to evaporate in a burst of visual and olfactory delight. Follow with canned diced tomatoes and pasta water, stir in the cream, and simmer briefly. Then mix in the cooked penne (boiled 2 minutes less than the package suggests), cooking over high heat until the sauce thickens. Finally, season with salt, sprinkle with basil leaves and Parmigiano Reggiano, and within 15 minutes, a dish bursting with colour, aroma, and flavour is ready. This blend of efficiency and deliciousness is the true charm of handmade naked food.

Add vodka and lightly ignite it, allowing the alcohol to evaporate in a burst of visual and olfactory delight.

As I write this, I seem to inhale the rich scent of the sauce, with penne and sausage bits twirling together on the plate, the vodka's subtle aftertaste lingering faintly. The essence of handmade naked food lies in infusing time and heart into every step, requiring no lavish tools—only a willingness to try with care. This vodka tomato sausage penne may be just a small surprise on the dining table, yet it is my tribute to pure taste. Tonight, why not try it yourself and share this warm moment with your family? After completing it, let me know your thoughts—this taste bud symphony is worth savouring together.

Watch the video below now! Scroll down for a detailed written recipe and instructions.

Ingredients

Rigatoni/ Penne	100g
E.V. Olive Oil	2 tbsp
Pork Sausage	1 each
Onion	½ each
Vodka	30ml
Diced Tomato	½ can
Pasta Water	150ml
Thickened Cream	50ml
Salt	to taste
Basil	few sprigs
Parmigiano Reggiano	to taste

Steps

1.

Remove the outer casing of the sausage and break the sausage meat into pieces, setting it aside. Dice the onion finely.

2.

In a pot of water, add an appropriate amount of salt, bring to a boil, then add the penne and cook for about 10 minutes (2 minutes less than the package instructions). Drain after cooking and reserve a small amount of pasta water.

3.

In a separate pan, add 2 tablespoons of olive oil and sauté the diced onion until softened. Add the broken sausage meat and cook until the sausage changes color.

4.

Pour in 2 tablespoons of vodka, carefully ignite the alcohol with a flame (flambe), and once the alcohol has evaporated to about 70-80%, add half a can of diced tomatoes and a small amount of pasta water. Then stir in the heavy cream, mix well, and cook for about 1-2 minutes.

5.

Add the cooked penne to the tomato sauce, stir over high heat to release the starch, and cook until the sauce thickens. When the sauce becomes creamy, add salt to taste and stir evenly.