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Creamy Vodka Sauce Rigatoni Recipe with Italian Sausage and Burrata

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A quick and easy creamy vodka sauce rigatoni with spicy Italian sausage and fresh burrata cheese, perfect for weeknight dinners or casual entertaining.

Ingredients

Scale
  • 12 oz rigatoni pasta
  • 1 lb Italian sausage, casing removed
  • 2 tablespoons olive oil
  • 2 medium shallots, finely chopped
  • 3 large garlic cloves, minced
  • 1 can (28 oz) crushed tomatoes
  • 1/3 cup vodka
  • 1 cup heavy cream
  • 1/2 teaspoon red pepper flakes (optional)
  • Handful fresh basil, torn or chopped
  • 8 oz burrata cheese, torn into pieces
  • Salt and black pepper to taste
  • Freshly grated Parmesan cheese (optional garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, about 11-13 minutes. Stir occasionally to prevent sticking. Reserve 1 cup pasta water before draining. Set pasta aside.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 7-9 minutes. Transfer sausage to a plate and set aside.
  3. In the same skillet, reduce heat to medium. Add chopped shallots and cook for 2-3 minutes until translucent and soft. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  4. Pour in vodka and let it simmer and reduce for 2-3 minutes, scraping the bottom of the pan to lift browned bits.
  5. Stir in crushed tomatoes and red pepper flakes (if using). Bring sauce to a gentle simmer and cook for 10 minutes, stirring occasionally until sauce thickens slightly.
  6. Lower heat to medium-low. Stir in heavy cream and browned sausage. Simmer for another 5 minutes, stirring gently. Season with salt and black pepper to taste.
  7. Add cooked rigatoni to the skillet with sauce. Toss gently to coat, adding reserved pasta water a splash at a time if sauce feels too thick.
  8. Plate the pasta and tear fresh burrata over the top. Let it melt slightly into the warm pasta. Garnish with fresh basil and Parmesan cheese if desired.

Notes

If the sauce tastes too acidic, add a pinch of sugar to balance it. Do not rush simmering steps to build depth of flavor. Reserve pasta water to adjust sauce consistency. Fresh burrata melts better than shredded cheese. For gluten-free, use gluten-free pasta and coconut cream instead of heavy cream. For vegetarian, substitute sausage with sautéed mushrooms or plant-based sausage.

Nutrition

Keywords: creamy vodka sauce, rigatoni, Italian sausage, burrata, pasta recipe, quick dinner, easy pasta, weeknight meal

Find it online: https://leilameals.com/creamy-vodka-sauce-rigatoni-recipe-with-italian-sausage-and-burrata-easy-and-delicious/