Chicken Sausage Rigatoni in a Spicy Vodka Sauce

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Very good and easy to make. I added red peppers and mushrooms. I think I will add some fresh basil next time. Will make again!

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This came out wonderful. Best pasta dish I have made. We had unexpected guest that evening and that was ok, because there was plenty to share. I chopped up some extra fresh basil, used about half of the hot pepper and just a pinch of cayenne.Served with some baked butternut squash and asparagus. Perfect dinner complemented with glass of Cabernet...Great job Sunny! Thank you.

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Love pasta with vodka sauce, but this was my first time making it. It was SO good--maybe even better than a restaurant's!

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This was a tasty, easy-to-fix dinner. My entire house smelled wonderful!

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Simply put, it was fantastic.

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This recipe was great. I changed the order a bit, and deglazed with the vodka first, then let the tomatoes stew for 10 minutes (used crushed as others had suggested, and then added the cream. Next time I will use basil instead of parsley. I think the flavor goes better with the sauce.

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tasty and easy! i used fresh tomatoes, basil and oregano and skipped the jalepeno, cream and vodka. made it a lot more rustic, but it proves it's a great base to play with.

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DELICIOUS! I loved this and so did my husband. We'll definitely make this again.

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One of the best recipes on foodnetwork! I can never find chicken sausage so I use turkey sausage. Using crushed tomatoes instead of whole tomatoes really makes more sauce and it's thicker too.

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Great dish, but I only gave it 4 stars because the sauce was too watery. I used half and half instead of heavy cream, but reduced the amount to 3/4 cup after reading other reviews. Couldn't find Hungarian paprika, so I used a pinch of cayenne. We like spicy food so I also added an extra jalapeno and that did the trick for sure! I used whole wheat penne instead of rigatoni, but I think next time I will try white pasta and see how that changes the flavor.