5 from 16 votes

Spicy Vodka Rigatoni

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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
Rigatoni alla Vodka, Spicy Rigatoni
Freezable

Table of Contents

  1. Ingredients
  2. How to make this recipe

Ingredients

Overhead shot of ingredients for vodka rigatoni

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

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.

Onions, tomato puree and chilli flakes in frying pan on cooker

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 with wooden spoon

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

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 pan with cream

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.

Pasta added and fresh basil and parmesan over top

 

Spicy Vodka Rigatoni

Print Pin It
5 from 16 votes
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
£1.59
mains
Italian
Rigatoni alla Vodka, Spicy Rigatoni
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

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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!

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Comments

  1. Charlie Harrison | 5 months ago

    Best pasta I’ve made recently!5 stars

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