Learn how to make this delicious rigatoni a la vodka with Italian sausage recipe from Kenmore Executive Chef Kari Karch!
Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291
746 per serving
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoons crushed red pepper flakes
- 1/2 cup vodka
- 1 28oz can San Marzano tomatoes
- 1 5 ounce tub of mascarpone cheese
- 1/4 cup heavy cream
- Salt and pepper to taste
- 1/2 cup parmesan cheese
- 1 pounds Italian sausage links, cooked and sliced thin
- Fresh basil, chiffonade for garnish
Cook onion, garlic, and crushed red pepper in olive oil until soft.
Form mixture into a circle with a hole in the middle, pour vodka in the center of the circle and allow to cook off (about 5 minutes). **Pour vodka into a shot glass or other wide-rimmed container before pouring into the pot. Never pour alcohol directly from a bottle into a hot pan. It is flammable and there is a chance that flames could find there way into the bottle and cause it to explode.
Puree can of tomatoes and add to the mixture.
Add the mascarpone and heavy cream, stir until combined and hot.
Add cheese and simmer over low heat for approximately 10 minutes, stirring occasionally to prevent burning.
Season with salt and pepper to taste. About 1-2 tsp of each should be good.
Toss with the Italian sausage, rigatoni pasta and garnish with basil.