Rigatoni pasta with chicken sausage in a spicy vodka sauce
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Sunny Anderson softens the heat of jalapeño and Hungarian paprika in a vodka sauce and chicken sausage by adding a splash of cool, heavy cream and topping the pasta with grated Asiago cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g minced chicken sausages (remove casings)
- 1 can (800 g) of whole tomatoes with basil
- 450 g rigatoni pasta (short tubes with ribbed grooves)
- 1/2 cup coarsely chopped green pepper
- 1 chopped jalapeño pepper
- 1 tbsp (15 g) butter
- 1 tbsp. l. olive oil
- 1/2 cup coarsely chopped onion
- 3 finely chopped cloves of garlic
- 1/3 cup vodka
- 1 teaspoon hot paprika
- 1 teaspoon Italian spices
- 1 cup heavy cream
- 1 tbsp. grated Asiago cheese
- 3 tablespoons chopped fresh parsley leaves
- Salt and freshly ground black pepper
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Recipes with similar ingredients: rigatoni pasta, kupaty (fried sausages), minced chicken, jalapeno pepper, tomatoes, onions, garlic, Italian seasonings, paprika, parsley, cream, Asiago cheese, vodka
Cooking the dish according to the recipe:
- In a large skillet over medium heat, melt the butter and vegetable oil. Add the ground chicken sausage and fry for 3-4 minutes, breaking up any large pieces with a wooden spoon.
Add the onion, jalapeño, and garlic and cook until softened, about 5 minutes. Add the green pepper, paprika, Italian seasoning, and salt and pepper to taste and cook for another 3 minutes. - Bring a large pot of water to a boil for the pasta. Salt the pasta water generously and add the rigatoni. Cook until al dente, about 12 minutes.
- While the pasta is cooking, add the tomatoes to the sauce and bring it to a simmer for about 10 minutes. Add the vodka and cream and simmer for a few more minutes. Stir in the cheese and chopped parsley. Drain the pasta in a colander and stir it into the sauce. Season with salt and pepper to taste.
Categories:
recipe / Dinner / Main courses / Pasta / Italian cuisine / Sunny Anderson
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