RIGATONI WITH PINK VODKA SAUCE

RIGATONI WITH PINK VODKA SAUCE

 

1 ½ lbs. sweet Italian bulk sausage

1 large onion, chopped

8 garlic cloves, peeled and chopped

1 tsp. red pepper flakes

1 Tbs. dried basil

1 tsp. dried oregano

1 tsp. salt

1 tsp. black pepper

1, 28 oz. can San Marzano tomatoes

1 cup vodka

2 cups heavy cream

2 Tbs. tomato paste

1 lb. rigatoni pasta, cooked al dente according to package directions

 

Place the sausage in a large skillet with sides and cook over medium high heat, breaking it up with a spatula.  When sausage is almost cooked through and broken into small pieces, add the onion and garlic.  Continue cooking, stirring frequently, until onions are soft and translucent.

 

Add the red pepper flakes, basil, oregano, salt and pepper to the pan and mix until combined.  Add the tomatoes breaking up the whole tomatoes with the spatula and cook for 3 minutes, letting the flavors combine. 

 

Add the vodka, heavy cream. and tomato paste to the pan and cook for 10-12 minutes more on a low boil, stirring frequently and allowing the sauce to reduce and thicken.

 

Toss the rigatoni with the sauce in the pan.  Garnish parmesan and fresh chopped basil.  DEVOUR!!

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