Rigatoni In A Pink Vodka Sauce Recipe
Andouille, Chicken Parmesan
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Ingredients
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Pasta
Sauce
Method
Cooking Pasta
- 1
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
- 2
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.
- 3
Add Aromatics
Add minced garlic and crushed red pepper flakes to the skillet. Sauté for an additional 1-2 minutes until fragrant.
- 4
Add Tomato Sauce and Vodka
Pour in the tomato sauce and vodka, stirring to combine. Simmer for 5 minutes to let the alcohol evaporate.
- 5
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
- 6
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.
