What could be better than classic pasta alla vodka? This creamy vodka rigatoni sausage bake takes the viral favourite to the next level. Pasta alla vodka has been trending for good reason – it’s rich, comforting, and full of that signature kick from the vodka.
To make this ultimate comfort food even more irresistible, I’ve added juicy vegan sausages and baked the pasta under a blanket of gooey mozzarella and nutty Parmesan. The result? A creamy vodka rigatoni sausage bake that’s cosy, satisfying, and perfect for an easy weeknight dinner or indulgent weekend meal.
Ingredients you’ll need:
- Rigatoni
- Onion
- Garlic
- Red chilli
- Vegetarian sausages
- Tomato purée
- Vodka
- Double cream
- Vegetarian Parmesan
- Mozzarella
- Basil
How to Make Creamy Vodka Rigatoni Sausage Bake (Step by Step)
1. Cook the Pasta
Bring a large pot of salted water to the boil and cook the rigatoni until al dente. Drain and set aside, reserving about a cup of the pasta water. Preheat your grill to high.
2. Cook the Aromatics and Sausage
Heat the olive oil in a large frying pan over medium heat. Add the onion and fry for about 8 minutes, stirring frequently, until soft and translucent. Add the garlic and chilli, and cook for a further 30 seconds. Stir in the vegan sausages (or whichever you’re using) and fry for another 3 minutes until lightly browned.
3. Make the Vodka Sauce
Add the tomato purée and cook for 2 minutes, stirring frequently. Pour in the vodka and simmer for about 3 minutes to let the alcohol cook off and the flavours deepen.
4. Add the Cream and Combine
Remove the pan from the heat and stir through the double cream. Add a splash of reserved pasta water, then tip in the cooked rigatoni and half of the Parmesan. Gradually add more pasta water, stirring until the sauce becomes smooth, glossy, and evenly coats the pasta.
5. Assemble and Bake
Transfer the pasta mixture into a medium-sized baking dish or roasting tray. Tear the mozzarella into pieces and scatter evenly over the top. Sprinkle with the remaining Parmesan.
6. Grill and Serve
Place under the preheated grill until the top is golden, bubbling, and lightly crisp. Serve hot, topped with a few fresh basil leaves for colour and freshness.
Tips for the Best Creamy Vodka Rigatoni Sausage Bake
- Don’t skip the vodka! It’s what gives the sauce its signature depth and subtle heat. Even a small splash helps balance the richness of the cream and cheese.
- Save some pasta water. Stirring in a little of that starchy water helps your creamy vodka sauce cling perfectly to every piece of rigatoni.
- Use quality vegan sausage. Choose one with plenty of herbs or fennel — it adds incredible flavour and a satisfying bite.
- Mix your cheeses. A blend of gooey mozzarella and sharp, nutty Parmesan (or vegan alternatives) gives the best texture and flavour contrast.
- Don’t overbake. Bake just until the cheese is bubbling and golden — that keeps the pasta soft and creamy rather than dry.
- Add a touch of spice. A pinch of chilli flakes or cracked black pepper enhances the vodka’s warmth and makes the whole dish pop.
Variations & Substitutions
- Sausages: I’ve used vegan sausages to keep this vodka rigatoni bake vegetarian, but you can use any type you like — from herby pork to spicy Italian sausage. For a lighter option, try chicken or turkey sausages.
- Cream: Double cream makes the vodka sauce luxuriously rich and silky. To lighten things up, swap for single cream or a dairy-free alternative like oat or soy cream.
- Cheese: Parmesan adds that classic nutty sharpness, but you can easily use a vegetarian hard cheese or vegan Parmesan-style topping. A sprinkle of extra mozzarella never hurts either!
- Pasta shape: Rigatoni holds the creamy sauce beautifully, but penne, fusilli, or spirali work just as well — choose whatever you have on hand.
- Add-ins: Stir in a handful of spinach, peas, or sun-dried tomatoes for extra texture and colour.
Can I make vodka pasta without vodka?
Yes, you can absolutely make this pasta without vodka — it will still be deliciously creamy! However, adding a splash of vodka does serve a purpose. When simmered, most of the alcohol burns off (leaving only around 5%), but the vodka helps the sauce emulsify — making it extra smooth and cohesive. It also enhances the herby, peppery flavours in the tomato and cream, giving that distinctive vodka sauce taste.
Baked vodka pasta: similar recipes
If you liked this recipe try my other vegetarian pasta dishes:
- Swiss macaroni cheese
- Pesto pasta bake
- Comforting Christmas pasta bake
- Veggie sausage spaghetti carbonara
- Creamy garlic mushroom pasta
Baked Vodka Pasta
Ingredients
Method
- Cook the rigatoni until al dente. Drain and set aside. Reserve a cupful of the pasta water. Preheat a grill to high.
- Meanwhile heat the oil in a large frying pan on a medium heat. Add in the onion and fry for 8 minutes, stirring frequently until soft and translucent. Add in the garlic and chilli and fry for a further 30 seconds. Add in the sausage and fry for 3 more minutes.
- Add in the tomato purée and cook for 2 minutes, stirring frequently. Next add in the vodka and cook for a further 3 minutes.
- Take off the heat and stir through the double cream. Stir through a splash of pasta water before adding in the rigatoni and half of the parmesan. Continue adding in splashes of pasta water until your sauce is smooth and glossy and coats the pasta.
- Place in a medium-sized baking dish or roasting tray. Tear the mozzarella into medium-sized pieces and spread evenly over the pasta. Sprinkle over with the remaining Parmesan. Place under the grill until golden and bubbling.
- Serve topped with some fresh basil leaves.
Such a good take on the dish I love it!
Thanks Jenny!
Great stuff, just wish it had got me drunker!
Next time try having the vodka on the side!