Rigatoni Ala Vodka Con Salsiccia And Cacio E' Pepe Recipe
Rigatoni ala Vodka Con Salsiccia, Tossed Cheese Wheel, (tableside) (seasonal)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta and Sauce
Method
Cooking Instructions
- 1
Prepare the Pasta
Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package instructions. Drain and set aside.
- 2
Cook the Sausage
In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook until browned and cooked through, breaking it up with a spatula.
- 3
Make the Vodka Sauce
Add minced garlic and crushed red pepper flakes to the skillet with the sausage. Sauté for about 1 minute until fragrant. Then add the vodka and let it simmer for 2-3 minutes to cook off the alcohol.
- 4
Combine Sauce and Pasta
Stir in the tomato sauce and heavy cream. Bring to a gentle simmer. Add the cooked rigatoni and toss to combine. Cook for an additional 2-3 minutes until heated through. Season with salt and black pepper to taste.
- 5
Add Cheese
Remove from heat and stir in grated Parmesan and Cacio e pepe cheese until melted and creamy.
- 6
Serve
Serve immediately, tossing at the table if desired, and enjoy the creamy rigatoni with an extra sprinkle of black pepper and cheese on top.
