RIGATONI IN A PINK VODKA SAUCE Recipe
Andouille, Chicken Parmesan
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Ingredients
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Pasta
Sauce
Method
Cooking Pasta
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.
Making the Sauce
Sauté the Sausage and Chicken
In a large skillet, heat olive oil over medium heat. Add the sliced andouille sausage and diced chicken breast. Cook until the chicken is browned and cooked through, about 5-7 minutes.
Add Aromatics
Add minced garlic and crushed red pepper flakes to the skillet. Sauté for an additional 1-2 minutes until fragrant.
Add Tomato Sauce and Vodka
Pour in the tomato sauce and vodka, stirring to combine. Simmer for 5 minutes to let the alcohol evaporate.
Finish the Sauce
Stir in the heavy cream and grated Parmesan cheese. Allow the sauce to simmer for another 5 minutes until thickened. Season with salt and pepper to taste.
Combining
Combine Pasta and Sauce
Add the cooked rigatoni to the sauce, tossing to coat the pasta evenly. Stir in the fresh basil just before serving.
