Riggs Sauce Recipes: Penne Alla Vodka with Riggs Sauce

A good vodka sauce should taste creamy, rich, and bright, with just enough bite to keep every forkful interesting. This Penne Alla Vodka with Riggs Sauce gets there fast because the sauce already starts with deep tomato flavor. From there, Italian sausage, vodka, cream, pasta water, and cheese turn it into a cozy dinner that feels special without asking for much work.

The best part is the choice. Use Arrabbiatta Spicy Riggs Sauce for a bold, peppery version, or use Tomato Basil Riggs Sauce for a sweeter, smoother pasta night. Either way, this Pasta recipe gives you a hearty, restaurant-style bowl with simple steps.

Creamy vodka sauce clings best to short pasta like penne.

How to make Penne Alla Vodka with Riggs Sauce

This recipe starts on the stovetop and finishes with the pasta tossed directly in the sauce. That final toss matters. It lets the penne absorb flavor and helps the sauce coat every ridge.

Ingredients

• 1 pound penne pasta

• 1 tablespoon olive oil, if needed

• 1 pound Italian sausage, mild or hot

• 1/4 cup vodka

• 2 cups Riggs Sauce

• 1/2 cup heavy cream

• 1/2 cup grated Parmesan cheese, plus more for serving

• Salt, for the pasta water

• Black pepper, to taste

• Fresh basil or parsley, optional

  
  

Choose one sauce style:

Spicy version

Sweet version

Use Arrabbiatta Spicy Riggs Sauce for heat, depth, and a lively finish.

Use Tomato Basil Riggs Sauce for a softer, sweeter tomato flavor.

Riggs Sauce works well here because a premium marinara sauce gives the vodka cream base a strong tomato foundation, turning a simple skillet dinner into a tasty pasta dish.

Step 1. Boil the penne until just tender

Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to the package directions.

Before draining, scoop out about 1 cup of pasta water. You may not need all of it, but it is useful for loosening the sauce later. Drain the pasta and set it aside while you finish the skillet.

For the best texture, avoid overcooking the pasta. Penne will keep softening once it hits the hot vodka sauce.

Step 2. Brown the Italian sausage

Set a large skillet or Dutch oven over medium heat. Add the Italian sausage and break it into small pieces with a wooden spoon.

Cook until the sausage is browned and no longer pink. This step builds the base flavor for the whole dish. Those browned bits in the pan add savory depth to the creamy tomato sauce.

If the sausage is very lean and starts sticking, add a small splash of olive oil. If there is a lot of excess grease, spoon some off before adding the vodka.

Browning the sausage first gives the sauce a savory base.

Step 3. Add the vodka and let it bubble

Pour in 1/4 cup vodka. The pan will sizzle and bubble quickly, so stir well and scrape up the browned bits from the bottom.

Let the vodka bubble for a short time, then reduce the heat. This helps cook off the harsh alcohol edge and leaves behind a smoother flavor that blends into the tomato and cream.

Keep the heat controlled. You want bubbling, not aggressive boiling.

Step 4. Stir in your Riggs Sauce

Pour in 2 cups of your choice of Riggs Sauce and stir until the sausage is fully coated.

Use Arrabbiatta Spicy Riggs Sauce if you want a sauce with heat that stands up to the richness of the cream. Use Tomato Basil Riggs Sauce if you want something more mellow, slightly sweet, and family-friendly.

Let the sauce warm through for a few minutes. The sausage, vodka, and tomato sauce should start to smell rich and balanced.

Step 5. Add the heavy cream and simmer

Lower the heat to medium-low. Stir in 1/2 cup heavy cream until the sauce turns a soft orange-red color.

Let it simmer gently for a few minutes. The sauce should thicken slightly, but it should still move easily when stirred. If it gets too thick, add a splash of reserved pasta water.

Taste the sauce before adding extra salt. Italian sausage and cheese both bring salt, so a small adjustment may be all you need.

Heavy cream turns the tomato sauce silky and rich.

Step 6. Toss the pasta in the sauce

Add the cooked penne straight into the skillet. Toss until every piece is coated.

If the sauce feels tight, add reserved pasta water a little at a time. Start with 2 tablespoons, toss, then add more only if needed. The goal is a glossy sauce that hugs the pasta, not a watery one.

Stir in the Parmesan cheese. The cheese will melt into the sauce and help bring everything together.

Step 7. Finish with cheese and herbs

Spoon the Penne Alla Vodka into bowls while it is hot. Top with more grated Parmesan cheese and a few torn basil leaves or chopped parsley if you like.

For a richer finish, add a small drizzle of olive oil. For more heat, sprinkle on crushed red pepper, especially if you used the Tomato Basil version and want a little kick.

Tips for the best creamy vodka pasta

A few small choices make this dish even better.

• Use short pasta with ridges Penne is classic because it catches the sauce inside and out.

  
  

• Simmer gently after adding cream High heat can make cream sauces separate or taste heavy.

  
  

• Save pasta water It helps loosen the sauce without thinning the flavor.

  
  

• Match the sausage to the sauce Mild sausage works well with spicy sauce. Hot sausage adds extra punch to Tomato Basil.

  
  

• Finish the pasta in the skillet This gives the sauce time to cling to the noodles.

  
  

Serve the pasta hot with extra cheese on the side.

How to serve it

This pasta is hearty enough on its own, especially with sausage in the sauce. If you want a full meal, serve it with garlic bread and a crisp green salad.

For the spicy version, a simple salad with lemon dressing helps balance the heat. For the sweet Tomato Basil version, roasted vegetables or a Caesar-style salad work well.

Leftovers keep well in the refrigerator for a few days. Reheat gently on the stove or in the microwave with a splash of cream, milk, or water to bring the sauce back to life.

For your next pasta night, stock up on the sauce that fits your mood, spicy or sweet, at Riggs Sauce shop.

What success looks like

The finished pasta should be creamy without feeling heavy, saucy without being soupy, and full of savory tomato flavor. The sausage should add richness, the vodka should smooth the sauce, and the cheese should bring everything together.

Make it spicy with Arrabbiatta Spicy Riggs Sauce, or keep it sweet and basil-forward with Tomato Basil Riggs Sauce. Either way, this is the kind of pasta dish that earns a second helping.