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Rigatoni alla Vodka

 Kosher Salt
 1 lb Rigatoni
 3 tbsp Butter
 1 ShallotMinced
 2 Garlic, cloveMinced
 ½ cup Tomato paste
 1 ½ tsp Crushed Red Pepper Flakes
 2 tbsp Vodka
 ½ cup Heavy Cream
 ½ cup Parmesan Freshly Grated
 Fresh BasilTorn
 2 sticks Field Roast Mexican Sausage Sliced

In a large pot of salted boiling water, cook pasta until al dente. Drain, reserving 2 cups pasta water.


Meanwhile, in a large skillet over medium heat, melt butter. Add shallot and garlic and cook, stirring frequently, until softened, 4 to 5 minutes.


Add tomato paste and red pepper flakes and cook, stirring frequently, until shallots are coated and garlic begins to darken, 5 minutes.


Add vodka and stir to incorporate, scraping up any browned bits from the bottom of the skillet. Add heavy cream and ¼ cup pasta water, stirring to combine. Add ¼ cup Parmesan and stir until melted. Turn off heat and stir in pasta.


Fold in remaining ¼ cup Parmesan, adding more pasta water 1 tablespoon at a time to loosen the sauce if needed. Season with salt and serve topped with more Parmesan and torn basil.