Sausage Rigatoni alla Vodka

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of salted (2 tablespoons per gallon) water to boil.

Step 2

Brown sausage in pan until fully cooked. Remove and tent.

Step 3

Heat a large pan to medium-low heat with 1/4 cup of olive oil and saute the onion for 4-5 minutes or until soft. Once soft add in the garlic and cook for 1-2 more minutes or until lightly golden. Add the cherry tomatoes and red pepper. Salt.

Step 4

Add the white wine and vodka to the pan and turn the heat to medium-high. Let the alcohol cook out and reduce for 3 minutes or until it reduces by about half.

Step 5

Next, add in the tomato sauce and mix well to incorporate. Bring to a lively simmer then turn the heat down to low.

Step 6

At this time begin boiling the pasta to 1 minute less than al dente.

Step 7

Add the cream to the sauce and stir to combine. Let the sauce cook on the lowest setting.

Step 8

Add the almost al dente pasta to the sauce along with the sausage and stir to combine. Cook the pasta until it just reaches al dente then remove the pan from the heat.

Step 9

Taste test and adjust salt and pepper to taste. Add the basil and toss to coat. If the pasta is at all dry, add a couple of ounces of pasta water to get the consistency just right. Enjoy