Spicy Vodka Pasta Bake
About This Spicy Vodka Pasta Bake
This Spicy Vodka Pasta Bake is a 10/10, can’t-stop-eating, wildly comforting, crowd-pleasing dish. It’s inspired by Carbone’s famous Spicy Rigatoni Vodka — but upgraded into a cheesy oven-baked version with sweet Italian sausage, loads of mozzarella (fresh and shredded), Calabrian chili paste, vodka, tomato paste, cream, and pasta water for that perfect glossy sauce. It’s rich, spicy, creamy, cheesy, and one of the most addicting pasta dishes you’ll ever make.
You can easily reduce or omit the chili paste if serving to kids or spice-sensitive guests. This one is pure heaven.
Why You’ll Love This Recipe
Based on Carbone’s iconic Spicy Vodka Sauce
Extra creamy, extra cheesy, extra cozy
Baked with both shredded and fresh mozzarella
Sweet Italian sausage for protein + flavor
Rich, spicy, restaurant-level pasta at home
Crowd-pleasing and great for families
Easy to adjust spice level
Perfect for weeknights, weekends, or entertaining
Ingredients You’ll Need
Rigatoni (or your favorite short pasta)
Sweet Italian sausage
Onion
Garlic
Calabrian chili pepper paste (adjustable)
Tomato paste
Vodka
Heavy cream
Pasta water
Sugar
Salt & pepper
Butter
Parmesan cheese
Fresh mozzarella
Shredded mozzarella
Olive oil
How to Make It
Boil the pasta until al dente and reserve pasta water. Cook the sausage, then sauté the onion, garlic, and chili paste. Add tomato paste and cook until deeply caramelized. Deglaze with vodka, then add cream, pasta water, sugar, butter, and parmesan. Stir in sausage, then add pasta and coat in sauce. Top with shredded and fresh mozzarella and bake until golden and bubbly.
Tips for Success
Cook the tomato paste until deep red — this builds flavor
Use good Calabrian chili paste for the best heat
Reserve your pasta water before draining
Don’t skip tasting and adjusting salt (creamy sauces need more than you think)
Broil at the end for that delicious cheesy-ness
For a thicker sauce: simmer an extra minute before adding pasta
For a looser sauce: add extra pasta water
Frequently Asked Questions
Can I make this less spicy?
Yes — use less chili paste or omit it. The pasta is still delicious without heat.
Can I use a different meat?
Absolutely. Hot Italian sausage, ground chicken, or even pancetta all work.
Can I make this ahead?
You can assemble the pasta in the pan, cover it, and bake later. Add 10 extra minutes if baking from cold.
What’s the best pasta shape?
Rigatoni holds the sauce beautifully, but penne, ziti, or shells work too.
Does the alcohol cook off?
Yes — once simmered for a few minutes after adding vodka, the alcohol evaporates.
Can I freeze leftovers?
Yes! Freeze in portions and reheat with a splash of water or cream.
What to Serve With Spicy Vodka Pasta Bake
Caesar salad
Garlic bread
Roasted broccoli
A simple arugula salad with lemon vinaigrette
Extra Parmesan on top
Other Recipes You’ll Love
Spicy Vodka Pasta Bake Recipe
Ingredients:
Servings- 6-8
1 lb rigatoni pasta (or whatever pasta you’re into)
1 lb sweet Italian sausage
1 large onion, diced
6 large garlic cloves, finely minced
1/4 cup Calabrian Chili Pepper Paste- you can use less if you’re looking to reduce the heat
12 ounces of tomato paste
1 cup vodka
2 cups heavy cream
1 tsp sugar
1/2 cup pasta water
1/2 cup parmesan cheese, grated
3-5 tablespoons butter- I use salted, you can use unsalted if you want to control saltiness
2/3 lb fresh mozzarella, torn into smaller pieces
2 cups shredded mozzarella
Salt & Pepper to taste- I probably used about 2ish teaspoons of coarse sea salt
Olive oil
Instructions:
Step one
Boil some salted water in a large pot. Once boiling, add your pasta and cook until al dente. Reserve 1/2 cup of pasta water before draining.
Preheat oven to 450°F
Step two
In a large cast iron pan, add 2 tablespoons of olive oil on medium heat and cook sausage while breaking it up into small pieces. Once cooked, remove with a slotted spoon and set aside.
Step three
Add the onion and cook for about 5 minutes. Stir in the garlic and the chili paste and cook for another 2 minutes.
Add the tomato paste and cook for another 4-5 minutes while stirring often until the color has deepened.
Pour the vodka into the pan and stir, scraping up any of the brown bits from the bottom of the pan. Cook for about 5 minutes, or until the alcohol is pretty much burned off. Add heavy cream and mix well.
Add pasta water, sugar, and season with salt and pepper. Stir in the butter, parmesan, and taste test to see if you need to add anymore salt & pepper.
Add the sausage and stir to combine. Add the rigatoni and stir to combine.
Step 4
Add shredded mozzarella to the top of the pasta, then tear up the fresh mozzarella and evenly distribute on top of the dish. Bake for about 8 minutes and then turn oven to broil and broil for another 2 minutes or until golden and delicious.
