Vodka Rigatoni

Rigatoni tossed in a creamy tomato-vodka sauce with browned Italian sausage and Parmesan. A cozy weeknight pasta straight from the family recipe notebook.

Ingredients

• 1 lb Rigatoni
• 1 lb Italian sausage, casings removed
• 1/2 cup Parmesan, grated, plus more for serving
• 2 clove Garlic, minced
• 2 tbsp Tomato paste
• 1/2 cup Cream, heavy cream
• 30 ml Vodka
• to taste Salt & pepper
• 1 can Crushed tomatoes

Instructions

1. Cook the rigatoni and reserve some pasta water.
2. Brown the sausage, then set aside.
3. Add the garlic, tomato paste, and vodka; cook down 3–5 minutes.
4. Add the crushed tomatoes to the pan.
5. Simmer 15–20 minutes with the meat.
6. Stir in the cream and Parmesan, then add the rigatoni and toss to coat, loosening with reserved pasta water as needed. Season with salt and pepper and serve with extra Parmesan.