Big Rigs -- Rigatoni
Michael Symon
Big Rigs rigatoni with spicy Italian sausage and vodka sauce—all on the grill and without a knife.
July 17, 2026
Serves 4
INGREDIENTS
1 box large rigatoni
8 oz ground spicy Italian sausage
1 can tomato paste
½ c Vodka
2 c heavy cream
4 tbl butter
¼ c fresh basil
½ c grated Parmesan cheese
DIRECTIONS
Place a pot of salted water to boil, add pasta and cook for 2 minutes less than directed.
Strain and set aside 1 c of pasta water.
Place the ground sausage in a heavy bottom pot. Saute until it begins to brown, then add the tomato paste.
Cook for 3-5 minutes until paste darkens slightly, add the vodka and cook for 1 minute. Add the heavy cream and bring to a slight boil.
Cook for 5 minutes to reduce slightly, add the butter and stir to melt. Add the parmesan cheese last stirring the entire time.
Add the Rigs to sauce and reserved pasta water to obtain desired thickness.
Top with fresh basil and a bit more parmesan