Food Network
Home> Recipes> Chicken>
Chicken Sausage Rigatoni in a Spicy Vodka Sauce Recipe

Chicken Sausage Rigatoni in a Spicy Vodka Sauce

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (91)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 91

Showing 71-80 of 91

Sort by:

Newest

  • on April 28, 2009

    Flag

    Delicious! I was so pleased with the chicken sausage. We are non-beef eaters and usually get turkey sausage from the grocer. However, I made the trip to our international market and the chicken sausage was PERFECT! I know what turkey sausage tastes like now, very well, and it would not have done the sauce justice.

    I did not have whole tomatoes so I substituted diced tomatoes (undrained but they made the sauce too runny. If i have to use them again, I'll drain them. Otherwise I will use whole tomatoes and monitor the water they put out.

    ALso, to lessen the fat I used half-and-half and it was still delicious. Its possible this also added to the runniness. I put my cheese in too early and wish I had waited until he sauce thickened up before doing so. I wanted to have some of the stringiness of the cheese still there but i had to cook the sauce down some so it wouldn't be so runny.

    I didn't have parsley, but substituted fresh basil. Nice to top it off!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 17, 2009

    Flag

    I followed this recipe to the letter and it turned out great. I loved it. This one is a keeper. I used regular paprika because I didn?t have Not Hungarian. Many times TV personalities claim you can get things at your supermarket and then when you go to get it you can?t. I tried 3 local supermarkets and no one carried Hot Hungarian Paprika. I think it will be even better when I get the stuff I ordered from the internet. You need to try this. It rocks!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 01, 2009

    Flag

    This was my first Sunny recipe and I LOVED this!! I followed the recipe with the exception of the sausage. I use 1/2 a pack EACH of sweet and hot turkey italian sausage for sausage and pepper hoagies (RR recipe and I never know what to do with the rest of the sausage other than freeze it and wait until I make them again. So I used the left over sausage for this.

    It was delicious and spicy but not hot! I also used whole wheat pasta. The sauce was so flavorful that my husband didn't even notice it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 15, 2009

    Flag

    I decided to start a "Recession Saturday Night" yesterday and cook a restaurant-quality meal for my family. My 19 year old daughter found this recipe and we decided to make it. WOW. That's all I can say. I have four kids (22, 19, 16, 15 who can sometimes be very picky. My 16 year old son tasted it and said, "This isn't good." I was so disappointed...I sadly said, "Why, you don't like it?" and he said, "No, it's MAD GOOD!!! It tastes like I'm in a restaurant!!" Hooray!! Mission accomplished.
    I had to double the recipe, but I did not double the jalapeno...as a matter of fact, I only used 3/4 of one, since one of my kids doesn't like "spicy". I used regular paprika instead of Hungarian spicy paprika because of this, also, but the dish still had a very pleasant "kick"! I also had to substitute Locatelli Romano cheese for the Asiago, since my husband can only do cheeses made from sheep's milk. And I used about 1 1/2 cups of cream instead of the two cups, and I just "eyed" the vodka instead of measuring it out. I used Italian-style canned plum tomatoes, they were perfect! And I highly recommend the chicken sausage, if you can find it. It brings a perfect light taste to this meal that I'm not sure pork or turkey sausage can deliver.
    Absolutely one of the best pasta dishes I've ever made!! Love it!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 01, 2009

    Flag

    We are not much into spicy food, so I use Italian sausage for the kick and leave out all the hot stuff (jalepeno, etc.. And it is wonderful. Friends come over and ask for the recipe all the time, this became one of our household favorites. Thanks

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 07, 2009

    Flag

    This is a great tomato-vodka-cream sauce recipe! Love the balance between the kick and the cream. Not too unlike how Indian dishes work that balance.

    I used spicy italian sausage in place of the chicken. It's really not that spicy and adds a nice deep kick.

    Also, this recipe can get a little soupy. So if you want this to be a little stick yer pasta, I'd say use about 1/2 to 3/4 cup of cream.

    And the most important tip is to really let your pasta drain. Circular pasta like rigatoni or penne is really good at letting water hang out even after you've strained it. And that water will definitely make your sauce a soup. Danger Will Robinson.

    -Taking a break from writing indie rock songs in SF.


    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 06, 2009

    Flag

    I've made some vodka pastas before that came out rather bland. This one had a nice kick! We substituted turkey sausage because our grocery didn't carry chicken sausage. We will make it again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 25, 2009

    Flag

    This was all around delicious. I didn't have the hot paprika so just used regular with a pinch of cayenne like a previous reviewer.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 04, 2009

    Flag

    My boyfriend and I make this when our family comes to visit from out of town. It's something that never ceases to impress them. Plus it's delicious! We always make pasta because my boyfriend's mother is Italian and it's just kind of the norm but now in addition to using his mother's sauce we have this too, and it's super tasty. We've tried different kinds of sausage in it as well, since it can be hard to find the chicken kind. And the first couple times I made it I didn't cook the onion long enough. Oooh, we added artichoke hearts to it! Just buy a can of them already quartered or cut whole ones in half. A great addition!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 22, 2008

    Flag

    I chose this recipe because I absolutely adore Sunny and her cooking style. This recipe has inspired me to try other recipes, and continue to impress my boyfiend and my roommate!!! This recipe rocks!!! I did substitute a mix of sweet & hot fresh Italian sausage and I used a vodka that is an extract from grapes. AWESOME!!!! They are always asking me when am I going to make this again. Just delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1... 3 4 5 6 7 8 9 10 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.