Ingredients for the spicy vodka rigatoni
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Step-by-step instructions for the spicy vodka rigatoni
Step 1 Add the water and 2 tablespoons of the olive oil to a large stock pot and bring to a boil.
Step 2 Peel the shallots (or red onion).
Step 3 Cut the shallots (or red onion) into small chunks, either with a chef's knife or any other kitchen knife you have on hand.
Step 4 Add the shallot (or red onion) chunks and the butter to a skillet and simmer over medium heat.
Step 5 Once the pasta water is boiling, add the rigatoni and cook for the amount of time stated on the product packaging, usually 8 to 10 mins.
Step 6 Slice the Italian sausages lengthwise and peel the skin off of them.
Step 7 Cut each sausage in half and then continue to cut each half into smaller ~1 cm / ~0.5 in chunks.
Step 8 Retain 1 cup of the pasta water and drain the rest of the water through a colander once the rigatoni have finished cooking. Set the cooked rigatoni aside.
Step 9 Add the chunks of Italian sausage and 3 tablespoons of the olive oil into the same stockpot you just cooked the rigatoni in. Then add the fennel and the pepper.
Step 10 Simmer over medium heat until the Italian sausage chunks start to brown.
Step 11 Check on the simmering onions, which by now should be slightly translucent.
Step 12 Add the water and the teaspoon of salt to the skillet. Continue to simmer on medium heat.
Step 13 Crush the San Marzano tomatoes one by one with your bare hand inside the stockpot. Add whatever leftover tomato sauce remains in the tomato can into the stockpot as well. Then add the salt, sugar, sweet chili sauce and vodka to the stockpot. Continue to simmer on medium heat.
Step 14 Stir the vodka sauce every couple of minutes so that all the ingredients combine well.
Step 15 Check on the simmering onions again, which by now should be swimming in their thickening buttery sauce.
Step 16 Add the onion mix to the stockpot. Thereafter add the heavy whipping cream.
Step 17 Stir the vodka sauce again for all the newly added ingredients to mix in.
Step 18 Mix in the rigatoni you had cooked and put aside earlier. Lastly, add 2 tablespoons of the pasta water you had kept in reserve. Stir well to combine, then serve.
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