Rigatoni with Sausage and Peas in Vodka Sauce ___

Rigatoni with Sausage and Peas in Vodka Sauce


For the Sauce:

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


Bring a large pot of generously salted water to a boil and cook the rigatoni to just under al dente. Drain and set aside.

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.

Add in the vodka, tomatoes and salt. Cook until the alcohol reduces, about 5-7 minutes.

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.

Remove from heat and stir in the cheeses, allowing the residual heat of the pan to melt the cheese. Serve immediately.