Vodka Rigatoni with Smoked Sausage and Peas
This super delicious Vodka Rigatoni with Smoked Sausage and Peas is full of mouthwatering flavor, is budget-friendly and uses ingredients most likely already in your pantry and fridge.
Servings 8 servings
Calories 472kcal
Equipment
Ingredients
- 12 ounces dried rigatoni pasta
- 2 tablespoons olive oil , divided
- 12 ounces smoked turkey or chicken sausage , cut into ¼-inch slices
- 1 medium yellow onion , chopped
- Kosher salt and pepper
- 4 cloves garlic , minced
- 1 cup chicken or vegetable broth
- ⅓ cup tomato paste
- ½ teaspoon each dried parsley , oregano and basil
- ¼ teaspoon crushed red pepper flakes
- ¼ cup vodka
- 1 14.5- ounce can petite diced tomatoes , undrained
- ¾ cup heavy cream
- ¼ cup hot water from pasta pot
- 1 ½ cups frozen peas , thawed
- ½ cup freshly grated parmesan cheese , plus extra for serving
- ½ cup green onions , thinly sliced, divided
- 2 tablespoons fresh basil , chopped, plus extra for garnish
Instructions
- Bring a large stock pot of water to a rolling boil. Add a generous amount of kosher salt to boiling water and cook rigatoni al dente, according to package instructions.
- Meanwhile in another large pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat.
- Add sliced sausage and cook until browned, about 5 minutes. Remove sausage with a slotted spoon to a clean bowl or plate and cover with aluminum foil to keep warm.
- Heat remaining olive oil in pot and add the onion. Season with salt and pepper. Cook onion until beginning to soften, about 5 minutes.
- Add garlic and cook 1 minute.
- Pour in chicken broth to deglaze the pot and scrape up brownings on the bottom with a wooden spoon. Cook until liquid is reduced by almost half, 3-5 minutes.
- Lower heat to medium. Stir in tomato paste, dried herbs and crushed red pepper. Cook for 2 minutes, stirring constantly.
- Stir in vodka and deglaze the bottom of the pot, 1-2 minutes.
- Add diced tomatoes and cook 3 minutes.
- With a heatproof measuring cup, carefully scoop about ¼ cup of hot pasta water from the pot of rigatoni, then add ¾ cup heavy cream to the measuring cup. This brings up the temperature of the cream so it won’t break when adding it to the sauce.
- Slowly whisk the warm cream into the Dutch oven, stirring constantly until completely incorporated.
- Stir in peas, parmesan cheese, ¼ cup green onions and basil. Return sausage to the pot. Cook until heated through, about 3 minutes. Remove from heat.
- Transfer cooked rigatoni to the Dutch oven, and carefully stir until the pasta is completely coated. Add additional pasta water if the mixture seems too thick.
- Serve hot with remaining green onions, parmesan cheese and fresh basil. Enjoy!
Notes
*Excellent recipe for meal prep! Store in airtight containers in the fridge up to 5 days.
Nutrition
Serving: 1 serving | Calories: 472kcal | Carbohydrates: 46g | Protein: 17g | Fat: 23g | Cholesterol: 56mg | Sodium: 735mg | Potassium: 602mg | Fiber: 5g | Sugar: 7g | Vitamin A: 874IU | Vitamin C: 23mg | Calcium: 134mg