Italian Sausage Rigatoni Recipe
Spicy Italian sausage and rigatoni tossed in a vodka sauce, topped with a dollop of ricotta and a sprinkle of New Mexico chile piquin.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 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.
- 2
Prepare the Sausage
In a large skillet, heat the olive oil over medium heat. Add the spicy Italian sausage, breaking it into pieces with a spoon. Cook until browned and cooked through, about 5-7 minutes.
- 3
- 4
Incorporate Heavy Cream
Reduce the heat to low and stir in the heavy cream. Season with salt and black pepper. Allow the sauce to simmer for about 10 minutes, stirring occasionally.
- 5
Combine Pasta and Sauce
Add the cooked rigatoni to the sauce, tossing to coat the pasta evenly. Cook for an additional 2-3 minutes to heat through.
- 6
Serve
Serve the rigatoni hot, topped with a dollop of ricotta cheese and a sprinkle of crushed New Mexico chile piquin.