Rigatoni A La Vodka with Elk Sausage

Make this Tonight - "Wild for Rigatoni!"

Prep Time
Cook Time


  • 1 pound rigatoni
  • ½ pound herb or Italian elk sausages cut into ½” pieces
  • 1 pint plum tomatoes, crushed by hand
  • 2 cloves Garlic sliced
  • ⅛ cup Montana Mex Avocado oil
  • 1 cup Montana Mex Habanero sauce
  • ¼ teaspoon Montana Mex Jalapeño seasoning


  1. Bring pot of water to boil. Add a cook pasta and give a good stir immediately after adding.
  2. While pasta boils, heat a large sauté pan over medium-high heat, add oil. Add Sausage and cook
  3. for 5 min. Move Sausage to side of pan. Add and cook Garlic while stirring for 20-30 seconds.
  4. Add Tomatoes to center of pan and stir to evenly incorporate. Add Habanero sauce and bring
  5. sauce to a simmer.
  6. Check seasoning and adjust as needed. For an extra bite add a sprinkle of Jalapeño seasoning. Strain Rigatoni and add to sauce. Stir and simmer for just under a minute.
  7. Serve with a generous dollop of pesto.
  8. To purchase Montana Mex oils and spices, check out