Spicy Sausage Burrata Vodka Rigatoni

Ingredients

• 1 lb rigatoni
• 1 lb Italian sausage
• 1 shallot
• 3 cloves garlic
• 3 tbsp butter
• 1 tsp red pepper flakes
• 0.5 cup tomato paste
• 0.333 cup vodka
• 1.5 cups heavy cream
• 1 cup Parmesan cheese (Freshly grated; reserve some for finishing.)
• 1 cup reserved pasta water (Reserve from cooking the rigatoni.)
• 0.5 cup fresh basil (Use some in the pasta and more for finishing.)
• 1 ball burrata (Open in the center of the pasta before covering.)
• salt (For the pasta water and seasoning, to taste.)
• black pepper (To taste, plus more for finishing.)
• olive oil (A little, for browning the sausage.)

Steps

1. 1

   Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, following the pasta package timing. Before draining, reserve 1 cup of the pasta water, then drain the rigatoni.

2. 2

   While the pasta cooks, heat a large pan over medium heat and add a little olive oil. Add the Italian sausage and brown it until cooked through and crispy, breaking it up as it cooks.

3. 3

   Remove about half of the crispy sausage from the pan and set it aside for the topping.

4. 4

   Add the butter, shallot, garlic, red pepper flakes, salt, and black pepper to the sausage pan. Cook until the shallot and garlic are softened and fragrant.

5. 5

   Stir in the tomato paste. Cook it for a few minutes, stirring, until it deepens in color.

6. 6

   Add the vodka and cook for 2 to 3 minutes, allowing it to cook into the sauce.

7. 7

   Lower the heat. Stir in the heavy cream, freshly grated Parmesan, and reserved pasta water until the sauce is smooth and creamy.

8. 8

   Add the drained rigatoni to the pan and toss until every piece is fully coated in the sauce.

9. 9

   Stir in the fresh basil and some of the reserved crispy sausage.

10. 10

    Top the pasta with the remaining crispy sausage. Open the burrata and place it in the middle of the pasta.

11. 11

    Turn off the heat, cover the pan, and let it stand for 1 to 2 minutes.

12. 12

    Finish with more fresh basil, Parmesan, and black pepper. Serve hot.

Notes

The source does not specify the exact amount of olive oil, salt, or black pepper. It also does not specify the sausage type beyond Italian sausage or provide a precise pasta cooking time; cook the rigatoni according to its package directions until al dente.

Nutrition per serving

• main
• pasta
• Italian
• one-pot
• spicy
• creamy
• sausage
• comfort food