Calabrian sausage delivers rich pork flavor with balanced chili heat that blooms beautifully when browned hard in the pan. The rendered fat builds the foundation for a silky vodka cream sauce that coats rigatoni with smoky spice, richness, and deep savory flavor.

Ingredient List

• 1 package Lottie’s Meats Calabrian Sausage Ground Pork Blend (16 oz)
• Kosher salt
• Fresh cracked black pepper
• 1 tbsp olive oil

Vodka Sauce

• 1 shallot, finely diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1/4 cup vodka
• 1 can (14 oz) crushed tomatoes
• 3/4 cup heavy cream
• 1 tsp chili flakes

For Serving

• 1 lb rigatoni
• Fresh grated Parmesan
• Fresh basil

Process

1. Bring a large pot of salted water to a boil.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add Calabrian sausage and cook 6–8 minutes until deeply browned and caramelized.
4. Add shallot and garlic. Cook 2 minutes until softened.
5. Stir in tomato paste and cook 1 minute until slightly darkened.
6. Add vodka and reduce by half.
7. Add crushed tomatoes and chili flakes. Simmer 10 minutes.
8. Stir in heavy cream and adjust seasoning if needed.
9. Cook rigatoni until al dente and reserve 1/2 cup pasta water.
10. Toss pasta into sauce, adding pasta water if needed for consistency.
11. Finish with Parmesan and fresh basil before serving.