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Rigatoni with Sausage and Peas in Vodka Sauce

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Created by rossella rago,
Average User Rating (out of 4)vote image / 4 1 Users Voted

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Description

Rigatoni with Sausage and Peas in Vodka Sauce.

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Ingredients
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Cooking with Rossella
Key Ingredients
Difficulty Level
Recipe Groups
Serves
4-6

First Method:

  • 2 tablespoons extra virgin olive oil
  • 1 small onion cut into a 1/4 Inch dice
  • 1 pound sweet Italian sausage removed from the casing
  • 1 clove garlic minced
  • 1/2 cup Vodka
  • 1-28 ounces can crushed tomatoes
  • 1/2 teasponn salt
  • 10 ounces bag frozen peas thawed
  • 1 cup heavy cream
  • 1 pound Botticelli rigatoni pasta
  • 2 tablespoons gratedpecorino Romano cheese
  • 2 tablespoons grated parmigiano reggiano Cheese

Second Method:

  • 2 tablespoons extra virgin olive oil
  • 1 small onion cut into a 1/4 Inch dice
  • 1 pound sweet Italian sausage removed from the casing
  • 1 clove garlic minced
  • 1 24 ouces jar Botticelli Alla Vodka Sauce
  • 10 ounces bag frozen peas thawed
  • 1 pound  Botticelli rigatoni pasta
  • 2 tablespoons gratedpecorino Romano cheese
  • 2 tablespoons grated parmigiano reggiano Cheese

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Directions/Steps

First Method:

  1. Bring a large pot of generously salted water to a boil and cook the rigatoni to just under al dente. Drain and set aside.
  2. Put a large sauté pan over a medium flame and heat the oil. Add the onion and sauté for 1-2 minutes. Add the sausage and sauté while breaking it up with a wooden spoon. Cook until all the sausage is browned, about 7-8 minutes.
  3. Add in the vodka, tomatoes and salt. Cook until the alcohol reduces, about 5-7 minutes.
  4. Add the peas to the pan and stir in the heavy cream. As soon as the pan returns to a boil add the al dente pasta.
  5. Remove from heat and stir in the cheeses, allowing the residual heat of the pan to melt the cheese. Serve immediately.

Second Method:

  1. Bring a large pot of generously salted water to a boil and cook the rigatoni to just under al dente. Drain and set aside. 
  2. Put a large sauté pan over a medium flame and heat the oil. Add the onion and sauté for 1-2 minutes. Add the sausage and sauté while breaking it up with a wooden spoon. Cook until all the sausage is browned, about 7-8 minutes.
  3. Add a jar of Botticelli Alla Vodka Sauce and the peas and cook for about 5-7 minutes. As soon as the pan returns to a boil add the al dente pasta
  4. Remove from heat and stir in the cheeses, allowing the residual heat of the pan to melt the cheese. Serve immediately.
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Reviews
Review by LEAH5002CIM , Monday, 20 February 2017 vote image
Should have realized that the picture shown for this recipe was the method 2, not method 1. I made the method 1 and in my opinion the 28 ounce can of crushed tomatoes was too over whelming for the vodka sauce, and secondly, the recipe didn't tell us to add additional spices to the tomato sauce which was very bland in the end. If I ever make this recipe again, it won't be with the tomato sauce. I believe Rosella that not enough attention was made to the method 1 or your staff would have realized that it was not a good option, especially with all that tomato sauce.
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