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Baked rigatoni in orange tomato cream sauce with browned meat and melted mozzarella in a ceramic dish

Sausage Rigatoni with Vodka Cream Sauce

Sausage rigatoni with vodka cream sauce combines rigatoni, Colavita Recart Diced Tomatoes, cream, and mozzarella before baking.
Course Main Course
Cuisine Italian-American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 675

Equipment

  • 1 Frying Pan large skillet for cooking the meat, aromatics, and sauce
  • 1 Stovetop for the skillet sauce and pasta pot
  • 1 Wooden Spoon for breaking up the meat and stirring the sauce
  • 1 Cutting Board for dicing the onion and mincing the garlic
  • 1 Chef's Knife for dicing the onion and mincing the garlic
  • 1 set Measuring Cups and Spoons for measuring the vodka, heavy cream, and mozzarella
  • 1 Kitchen Scale for portioning 1/2 pound each of hot Italian sausage and ground pork
  • 1 Cooking Pot for cooking the rigatoni
  • 1 Colander for draining the cooked rigatoni
  • 1 Oven for the covered and uncovered baking stages
  • 1 Shallow Baking Dish for layering and baking the pasta
  • 1 sheet Aluminum Foil for loosely covering the baking dish
  • 1 pair Oven Mitts for safely handling the hot baking dish
  • 1 Pastry Brush for coating the shallow baking dish with butter
  • 1 Box Grater for grating the mozzarella cheese

Ingredients

  • ½ pound hot Italian sausage
  • ½ pound ground pork
  • water a little, as needed while cooking the meat
  • 1 pound rigatoni cooked and drained
  • 1 small onion finely diced
  • 4 large cloves garlic finely minced
  • ⅔ cup vodka
  • 3 cups heavy cream
  • 2 boxes of Colavita Recart Diced Tomatoes 13.76 ounces each
  • salt to taste
  • ground black pepper to taste
  • butter for greasing the shallow baking dish
  • 1 cup mozzarella cheese grated

Instructions

  • In a skillet, cook the hot Italian sausage and ground pork until cooked through, adding a little water as needed to keep the sausage from getting crunchy and to support even cooking.
    1/2 pound hot Italian sausage, 1/2 pound ground pork, water
  • Add the finely diced onion and minced garlic and cook for another 2 to 3 minutes.
    1 small onion, 4 large cloves garlic
  • Add the vodka and cook for several minutes, allowing it to reduce.
    2/3 cup vodka
  • Add the two 13.76-ounce boxes of Colavita Recart Diced Tomatoes and the heavy cream. Season with salt and ground black pepper to taste, then reduce over high heat for several minutes.
    3 cups heavy cream, 2 boxes of Colavita Recart Diced Tomatoes, salt, ground black pepper
  • Toss the sauce and meat mixture with the cooked, drained rigatoni.
    1 pound rigatoni
  • Grease a shallow baking dish with butter, then layer the sauced rigatoni with the grated mozzarella cheese.
    butter, 1 cup mozzarella cheese
  • Cover loosely with aluminum foil and bake at 375°F for approximately 20 minutes.
  • Remove the foil and continue to cook uncovered until hot and bubbly.

Notes

Bake covered for approximately 20 minutes, then remove the foil and continue until hot and bubbly.

Nutrition

Serving: 1serving | Calories: 675kcal | Carbohydrates: 25g | Protein: 19g | Fat: 51g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 154mg | Sodium: 346mg | Potassium: 479mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1839IU | Vitamin C: 15mg | Calcium: 180mg | Iron: 2mg