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Categories:
butter olive oil chicken sausage onion garlic green pepper paprika Italian seasoning salt tomatoes vodka heavy cream rigatoni cheese freshly chopped
Viewed: 86 - Published at: 8 years agoIngredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 pound chicken sausage, casings removed
- 1/2 cup roughly chopped onion
- 1 jalapeno, chopped
- 3 cloves garlic, finely chopped
- 1/2 cup roughly chopped green pepper
- 1 teaspoon Hungarian hot paprika
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper
- 1 (28-ounce) can whole tomatoes with basil
- 1/3 cup vodka
- 1 cup heavy cream
- 1 pound rigatoni
- 1 cup grated Asiago cheese
- 3 tablespoons freshly chopped parsley leaves
Method
- Bring a large pot of water to boil for the pasta.
- In a large saute pan over medium heat melt butter with oil.
- Add chicken sausage and brown, 3 to 4 minutes, breaking up large chunks with a wooden spoon.
- Add onions, jalapenos and garlic and saute until softened, about 5 minutes.
- Add green pepper, paprika, Italian seasoning, salt and pepper, to taste, and cook 3 minutes more.
- Generously salt the pasta water and add the rigatoni.
- Cook until al dente, about 12 minutes.
- Meanwhile, add tomatoes to the sauce and bring to a simmer, for about 10 minutes.
- Add vodka and cream and cook a few minutes more.
- Toss in cheese and chopped parsley.
- To serve, drain the pasta well and add to the sauce.
- Mix until pasta is nicely coated.
- Season with salt and pepper, to taste.
