Rigatoni with Sausage Recipe
Spiced with sausage and spiked with vodka.
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Ingredients
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Pasta and Sauce
Method
Preparation
Cook the Rigatoni
In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Drain and set aside.
Brown the Sausage
In a large skillet over medium heat, heat the olive oil. Add the bulk sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
Add Garlic and Spices
Add the minced garlic and crushed red pepper flakes to the skillet, and sauté for an additional 1-2 minutes until fragrant.
Deglaze with Vodka
Carefully pour in the vodka, scraping the bottom of the skillet to release any brown bits. Let the vodka simmer for about 3-4 minutes.
Add Cream and Tomatoes
Stir in the heavy cream and crushed tomatoes, mixing well. Let the sauce simmer for about 10 minutes, allowing it to thicken slightly.
Combine Pasta and Sauce
Add the cooked rigatoni to the skillet, tossing to coat the pasta in the sauce. Stir in grated Parmesan cheese, fresh basil, and season with salt and black pepper to taste.
Serve
Serve hot, garnished with extra Parmesan cheese and basil if desired.
