Ingredients
1 package Holmes Italian Chicken Sausage Slices (12 oz)
16 oz rigatoni pasta
3 tbsp olive oil
1 shallot, diced
4 cloves garlic, minced
6 oz tomato paste
¼ cup vodka
1 tbsp red pepper flakes
½ cup heavy cream
1 tbsp lemon juice
Salt and pepper to taste
½ cup grated parmesan cheese + more to garnish if desired
1 tbsp fresh basil, finely chopped for garnish - optional
Serves
4
Method
Cook
Time
20
Difficulty
2- Boil a large pot of salted water and cook the rigatoni to al dente. Reserve ½ cup of the pasta water before draining.
- In a skillet, heat 1 tbsp of olive oil and sear the Italian chicken sausage slices until browned. Set aside for later.
- Add the remaining olive oil to the skillet and cook the diced shallot for 2 minutes, then add the minced garlic and cook until fragrant.
- Mix in the tomato paste and vodka, and allow to simmer for 8 minutes to cook the alcohol off.
- Add the red pepper flakes, heavy cream, and ½ cup parmesan. Stir to combine, and cook for a few minutes.
- Add the lemon juice, and salt and pepper to taste.
- Mix in the cooked pasta, and a bit of the reserved pasta water as needed until the sauce reaches your desired consistency.
- Garnish with freshly chopped basil and a sprinkle of grated parmesan, and serve hot.