Rigatoni Ala Vodka Con Salsiccia And Cacio E' Pepe Recipe

Cooking Instructions

1. 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. 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. 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. 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. 5

   Add Cheese

   Remove from heat and stir in grated Parmesan and Cacio e pepe cheese until melted and creamy.

6. 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.