Rigatoni Pitti

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. rigatoni

• 2 tbsp. extra virgin olive oil

• 1/2 shallot, chopped

• 1/2 lb. sweet Italian sausage (or spicy!)

• 4 garlic cloves, minced

• 2 tbsp. tomato paste

• 1/4 cup vodka

• 1/4 tsp. salt

• 1/2 cup heavy cream

• 1/2 cup peas

• 1/3 cup Parmigiano Reggiano, finely grated

• 1 tbsp. Italian parsley, finely chopped

• Pasta water as needed

  
  

Directions:

1. Bring a large pot of water to a boil.

2. Meanwhile, heat the olive oil in a large sauté pan over low heat and sauté the shallot until soft, about 3-4 minutes.

3. Add the sausage to the pan and sauté over medium heat until fully cooked, crumbling the meat with a wooden spoon.

4. Add the minced garlic and sauté for a further 1-2 minutes, then stir in the tomato paste and salt to taste.

5. Deglaze the pan with the vodka and stir until fully evaporated.

6. Stir in the heavy cream and peas and let simmer over low heat.

7. Once the water is boiling, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

8. Strain the pasta and add it to the pan along with the sauce and 1/4 cup of pasta water. Toss on medium-high heat.

9. Add the Parmigiano and toss again. Add more pasta water as needed, 1/4 cup at a time.

10. Plate and top with Italian parsley and more Parmigiano.