5 from 19 votes

Spicy Vodka Rigatoni

Jump to Recipe
This spicy rigatoni alla vodka is taken to the next level with the addition of browned turkey mince. A delicious, high protein dinner!
Prep time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
£1.59
Makes: 5
mains
Italian
Freezable

Table of Contents

  1. Ingredients
  2. How to make this recipe

Ingredients

Ingredients make spicy rigatoni alla vodka laid out on a stainless steel background and labelled.

How to make this recipe

Add half the olive oil and the turkey mince to a large non-stick frying pan on a high heat. Spread the meat across the pan and leave to brown (no stirring). After 5 minutes the meat should have started to brown on one side. Use your spatula to break the mince apart and cook for a further 5 minutes. Set the cooked meat aside.

Turkey browned in frying pan faded in background with a wooden spoon with browned mince at forefront.

Using the same pan, add the onion with the remaining olive oil and season with salt and pepper. Sauté until translucent, frying for approx 5 minutes. Once the onions are translucent, add the garlic, chilli flakes and tomato puree into the pan.

Finley diced onions, tomato puree and chilli flakes in frying pan on cooker on orange background.

After frying for around 8 minutes and the tomato puree has darkened, add the vodka and increase the heat. Stir and cook until the liquid has evaporated and the alcohol is cooked off.

Fried onion and tomato puree in pan mixed with a wooden spoon on a stove on an orange background.

In the meantime, add the rigatoni to salted boiling water and set your timer 2 minutes less than the packet instructions.

Rigatoni added to boiling water in a large saucepan with 2 handles on stove on an orange background.

Stir the turkey mince into the pan. Add around 4 ladles of pasta water and reduce the heat. When the heat is low, stir in the cream into the mix.

Mince added to the sauce and drizzles with some cream in a pan on a stove on an orange background.

The add the al dente pasta (reserve some extra pasta water in case) and half of the parmesan. Then, add around 4 ladles of pasta water into the frying pan and reduce the heat and stir together. Continue to cook until the sauce has thickened and the pasta is perfectly cooked. Add another additional pasta water if necessary. Top with the remaining parmesan and fresh basil.

Rigatoni pasta added with fresh basil and grated parmesan in pan on stove on an orange background.

 

Spicy Vodka Rigatoni

Print Pin It
5 from 19 votes
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
£1.59
mains
Italian
Freezable
Servings: 5
This spicy rigatoni alla vodka is taken to the next level with the addition of browned turkey mince. A delicious, high protein dinner!

Ingredients

  • 500 g turkey mince (£3.55)
  • 1 onion, finely diced (£0.09)
  • 3 cloves of garlic, minced (£0.69/3)=(£0.23)
  • 8 tbsp tomato puree (£0.35)
  • 400 g rigatoni (£0.65)
  • 50 ml vodka (£6.00/7)=(£0.86)
  • 50 ml single cream (£0.80)
  • 50 g parmesan, finely grated (£1.75/2)=(£0.87)
  • Fresh basil, finely chopped (£0.55)

Cupboard Essentials

  • 1 tbsp olive oil
  • 1 tsp chilli flakes
  • Salt & Pepper

Method

  • Add half the olive oil and the turkey mince to a large non-stick frying pan on high heat. Spread the meat across the pan and leave to brown for around 5 minutes (no stirring).
  • The meat should have started to brown on one side after 5 minutes. Use your spatula to break the mince apart and cook for a further 5 minutes. Set the cooked meat aside.
  • Next, reduce the heat and add the onion into the pan with the remaining olive oil, seasoning with salt and pepper. Sauté until translucent, frying for approx 5 minutes.
  • Once translucent, add the garlic, chilli flakes and tomato puree into the pan. Stir to combine and fry for around 8 minutes on a low heat. During this time, add the rigatoni to salted boiling water, setting your timer 2 minutes less than the packet time.
  • When the tomato puree has darkened, add the vodka and increase the heat. Stir and cook until the liquid has evaporated and the alcohol is cooked off. Stir the turkey mince into the pan.
  • Then, add around 4 ladles of pasta water into the frying pan and reduce the heat. When the heat is low, stir the cream into the mix along with the al dente pasta (reserve some extra pasta water in case) and half of the parmesan. Stir and continue to cook until the sauce has thickened and the pasta is perfectly cooked. Add another additional pasta water if necessary. Top with the remaining parmesan and fresh basil.

Nutrition

Servings: 5 servings
Fat: 13g
Calories: 543kcal
Carbohydrates: 63g
Protein: 28g
Tried this Recipe? Tag me Today!Mention @BeatTheBudget or tag #beatthebudget!

Leave a comment and a rating!

Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

Recipe Rating




Your email address will not be published. Required fields are marked *

Comments

  1. Charlie Harrison | 1 year ago

    Best pasta I’ve made recently!5 stars

  • Weekly meal plans with a £20 budget
  • 50+ exclusive recipes
  • Personal dashboard
  • Exclusive step by step videos
  • Shopping list tools

JOIN NOW LEARN MORE

Never miss a recipe!

Sign up to my weekly newsletter to get all of Beat the Budget's recent recipes, so you never miss out!

Development Alchemy + Aim