Calabrian nduja melts into vodka sauce at low heat, turning spreadable spicy pork fat into rigatoni's smokiest, silkiest coating ever.
Nduja Rigatoni alla Vodka
Get ready to elevate your pasta night with this irresistible Nduja Rigatoni alla Vodka! This zesty dish combines the creamy richness of vodka sauce with the bold kick of nduja, a spicy spreadable sausage from Calabria. Toss in some fresh basil and a sprinkle of Parmesan for a flavor explosion that will have everyone asking for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 2 cloves garlic
- Pepper
- 1 medium shallot
- 100g tomato puree (3.53 oz)
🥛Dairy & Eggs(2)
- 100ml double cream (3.38 fl oz)
- 30g parmesan (1.06 oz)
🫙Pantry Staples(2)
- Olive oil
- 225g pasta (7.94 oz)
🧂Spices & Seasonings(1)
- Salt
📦Other(4)
- ½ tsp chilli flakes (2.5 ml)
- tsp nduja for cooking plus extra for topping (5 ml)can be omitted for vegetarian
- Stracciatella di burrataburrata also works
- 5 tbsp vodka (75 ml)
Nutrition (per serving)
Calories
540
Protein
15g
Carbs
49g
Fat
25g
👨🍳 Instructions
- 1
Start by frying the garlic, chilli flakes and shallot with a little bit of olive oil.
- 2
Add the tomato puree and cook for a couple of minutes before adding the vodka.
- 3
Cook until the vodka is almost completely evaporated, then add the nduja.
- 4
Stir in the double cream and a little bit of pasta water.
- 5
Cook the pasta according to package instructions and add it to the sauce.
- 6
Blend the sauce if desired for a smooth consistency.
- 7
Add parmesan and more pasta water to achieve a loose consistency.
- 8
Transfer to a wide ovenproof dish for a single layer.
- 9
Dot some nduja on top, grate over parmesan, and grill until golden and crispy.
- 10
Finish with stracciatella and cracked black pepper, drizzling with olive oil.
💡 Pro Tips
- ✓Toast the tomato puree in oil for 2-3 minutes before deglazing with vodka to caramelize its sugars and develop deeper umami, increasing perceived depth by concentrating Maillard reaction compounds.timing2-3 minutes at medium heat
- ✓Evaporate vodka until only a faint alcohol aroma remains (about 80-90% reduction) rather than completely dry—residual alcohol enhances fat solubility and carries aromatic compounds that dissolve poorly in water or cream alone.technique80-90% alcohol reduction
- ✓Reserve 200ml of starchy pasta water (2-3% starch concentration) before draining, then add it incrementally to the cream sauce to create an emulsion that clings to rigatoni's ridges and prevents splitting at 65-70°C.ingredient200ml pasta water with 2-3% starch
- ✓Add cream at 60-65°C (off-heat or low flame) after the vodka reduces completely—higher temperatures break the emulsion as fat molecules separate, causing the sauce to split and lose its silky texture.technique60-65°C, off-heat or low flame
- ✓Blend the sauce to 90% smooth rather than completely uniform—small tomato and nduja particles remaining (0.5-1mm) provide textural contrast and prevent the sauce from feeling gluey while maximizing surface area for flavor.technique90% smooth consistency
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Calabrian nduja melts into vodka sauce at low heat, turning spreadable spicy pork fat into rigatoni's smokiest, silkiest coating ever.
Nduja Rigatoni alla Vodka
Get ready to elevate your pasta night with this irresistible Nduja Rigatoni alla Vodka! This zesty dish combines the creamy richness of vodka sauce with the bold kick of nduja, a spicy spreadable sausage from Calabria. Toss in some fresh basil and a sprinkle of Parmesan for a flavor explosion that will have everyone asking for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 2 cloves garlic
- Pepper
- 1 medium shallot
- 100g tomato puree (3.53 oz)
🥛Dairy & Eggs(2)
- 100ml double cream (3.38 fl oz)
- 30g parmesan (1.06 oz)
🫙Pantry Staples(2)
- Olive oil
- 225g pasta (7.94 oz)
🧂Spices & Seasonings(1)
- Salt
📦Other(4)
- ½ tsp chilli flakes (2.5 ml)
- tsp nduja for cooking plus extra for topping (5 ml)can be omitted for vegetarian
- Stracciatella di burrataburrata also works
- 5 tbsp vodka (75 ml)
Nutrition (per serving)
Calories
540
Protein
15g
Carbs
49g
Fat
25g
👨🍳 Instructions
- 1
Start by frying the garlic, chilli flakes and shallot with a little bit of olive oil.
- 2
Add the tomato puree and cook for a couple of minutes before adding the vodka.
- 3
Cook until the vodka is almost completely evaporated, then add the nduja.
- 4
Stir in the double cream and a little bit of pasta water.
- 5
Cook the pasta according to package instructions and add it to the sauce.
- 6
Blend the sauce if desired for a smooth consistency.
- 7
Add parmesan and more pasta water to achieve a loose consistency.
- 8
Transfer to a wide ovenproof dish for a single layer.
- 9
Dot some nduja on top, grate over parmesan, and grill until golden and crispy.
- 10
Finish with stracciatella and cracked black pepper, drizzling with olive oil.
💡 Pro Tips
- ✓Toast the tomato puree in oil for 2-3 minutes before deglazing with vodka to caramelize its sugars and develop deeper umami, increasing perceived depth by concentrating Maillard reaction compounds.timing2-3 minutes at medium heat
- ✓Evaporate vodka until only a faint alcohol aroma remains (about 80-90% reduction) rather than completely dry—residual alcohol enhances fat solubility and carries aromatic compounds that dissolve poorly in water or cream alone.technique80-90% alcohol reduction
- ✓Reserve 200ml of starchy pasta water (2-3% starch concentration) before draining, then add it incrementally to the cream sauce to create an emulsion that clings to rigatoni's ridges and prevents splitting at 65-70°C.ingredient200ml pasta water with 2-3% starch
- ✓Add cream at 60-65°C (off-heat or low flame) after the vodka reduces completely—higher temperatures break the emulsion as fat molecules separate, causing the sauce to split and lose its silky texture.technique60-65°C, off-heat or low flame
- ✓Blend the sauce to 90% smooth rather than completely uniform—small tomato and nduja particles remaining (0.5-1mm) provide textural contrast and prevent the sauce from feeling gluey while maximizing surface area for flavor.technique90% smooth consistency