Recipe post ·
Spicy Sausage Rigatoni alla Vodka
Lean chicken sausage, light cream, Parmigiano and a proper vodka sauce.
Watch the video for the technique.
Ingredients
- Makes
- Suggested quantities for 3 servings
- 200 g dry rigatoni ( you could use high protein version)
- 500 g lean chicken sausage, cut into pieces
- 2 tsp olive oil
- 1 large shallot or 1 small onion, finely chopped
- 60 g tomato paste
- 400g chopped tomatoes
- ½ tsp chilli flakes, or to taste
- 20 ml vodka
- 125 ml light cooking cream
- 60 g Parmigiano Reggiano, finely grated
- 150–250 ml reserved pasta water, as needed
- Small handful of basil
- Salt and black pepper
- Optional: 1 small burrata, shared between the two bowls
Method
- 1.
Cook the rigatoni in salted water until just shy of al dente. Save 250 ml pasta water before draining.
- 2.
Heat the oil in a pan. Brown the chicken sausage and cook through according to its packet, then set aside.
- 3.
Soften the shallot in the same pan for 3–4 minutes. Add the tomato paste and chilli flakes. Cook for 2–3 minutes, stirring, until the paste darkens.
- 4.
Take the pan off the heat and add the measured vodka. Return to the heat and let it bubble for about 2 minutes. then add your chopped tomatoes.
- 5.
Turn the heat down. Stir in the light cream and 150 ml pasta water. Simmer gently until smooth.
- 6.
Return the sausage and add the pasta. Toss until glossy. Take off the heat and stir in the Parmigiano, loosening with more pasta water as needed.
- 7.
Finish with basil and black pepper. Add the burrata if you want.
