Rigatoni with Sausage and Peas in Vodka Sauce

Rigatoni with Sausage and Peas in Vodka Sauce.

PS: This Video Recipe is now available on the Cooking with Nonna TV Channels available on: Roku TV, Apple TV, Amazon Fire and Android. Please search for the Cooking with Nonna channel on your TV platform and enjoy the show on your large TV screen!

 



Ingredients

For 4 Person(s)

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
  • 28 ounces crushed tomatoes
  • 1/2 teaspoon salt
  • 10 ounces frozen peas, thawed
  • 1 cup heavy cream
  • 1 pound Botticelli rigatoni pasta
  • 2 tablespoons grated pecorino Romano cheese
  • 2 tablespoons grated Parmigiano Reggiano cheese

Socond 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 ounces jar Botticelli Alla Vodka Sauce
  • 10 ounces frozen peas thawed
  • 1 pound Botticelli rigatoni pasta
  • 2 tablespoons grated pecorino Romano cheese
  • 2 tablespoons grated Parmigiano Reggiano cheese
 
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Directions

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  1. 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 saute` pan over a medium flame and heat the oil. Add the onion and saute` for 1-2 minutes. Add the sausage and saute` 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.
  2. 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 saute` for 1-2 minutes. Add the sausage and saute` 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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