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Spicy vodka rigatoni bake topped with basil leaves

Baked Vodka Pasta

5 from 2 votes
The best spicy rigatoni alla vodka with vegetarian sausage, topped with mozzarella and Parmesan and placed under a hot grill until crispy and golden. Perfect for a special weekend dinner but simple enough to make any day of the week!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 plus leftovers
Course: Main Course
Cuisine: Italian
Calories: 1198
Ingredients Method Notes

Ingredients
  

  • 180g/6½oz dried rigatoni pasta or penne
  • 2 tbsp olive oil
  • ½ white onion/1 shallot very finely chopped
  • 3 cloves garlic finely chopped
  • ½ red chilli* deseeded and finely chopped, use more if it's mild
  • 4 vegetarian sausages cooked and roughly chopped
  • 100g/3½oz tomato purée
  • 80ml/5tbsp+1tsp vodka
  • 100ml/6tbsp+2tsp double cream (heavy cream)**
  • 60g/2oz vegetarian Parmesan finely grated
  • 1 ball mozzarella cheese*** around 150g/5¼oz
  • fresh basil to garnish

Method
 

  1. Cook the rigatoni until al dente. Drain and set aside. Reserve a cupful of the pasta water. Preheat a grill to high.
  2. 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.
  3. Add in the tomato purée and cook for 2 minutes, stirring frequently. Next add in the vodka and cook for a further 3 minutes.
  4. 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.
  5. 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.
  6. Serve topped with some fresh basil leaves.

Notes

*you could replace the fresh chilli with 1/2 a tsp of chilli flakes
**You could use single cream but the sauce will not be as thick
***Replace with burrata, if you prefer