Preparation

1. Cook the rigatoni pasta: Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain the pasta, reserving about ½ cup of the pasta water for later use.
2. Prepare the sauce: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and red pepper flakes, and cook for another minute until fragrant.
3. Add the tomato sauce and vodka to the skillet. Simmer the sauce for about 10 minutes to allow the flavors to meld and the alcohol to evaporate.
4. Reduce the heat to low and stir in the cooking cream and sausage (if using). Simmer the sauce for an additional 5 minutes, stirring occasionally. Season with salt and pepper to taste.
5. Add the cooked rigatoni pasta to the skillet with the sauce. Toss well to coat the pasta evenly with the sauce. If needed, add a splash of the reserved pasta water to adjust the consistency.
6. Sprinkle the grated Parmesan cheese over the pasta and stir until the cheese is melted and the sauce coats the pasta
7. Serve the spicy rigatoni alla vodka in bowls or plates. Garnish with fresh basil leaves for added freshness and flavour.

Tips

Customize the spice level: Adjust the amount of red pepper flakes according to your desired level of spiciness. You can also experiment with other spicy ingredients like diced jalapenos or crushed chili flakes for a unique twist.

Infuse flavors with herbs: Add depth to the sauce by incorporating fresh or dried herbs. Consider fresh herbs like thyme or basil to infuse the sauce with their aromatic flavors.