Creamy Arrabbiata Rigatoni
Lazy Vodka Sauce. Just as good.
Full Recipe Video: Creamy Arrabbiata Rigatoni
Servings: 4
Ingredients:
20 oz. jar arrabbiata tomato sauce
1 lb. rigatoni (or pasta of your choice)
1/2 lb. finely grated pecorino Romano
1/2 lb. sausage, uncased
Olive oil
1/4 stick butter
Garlic powder
Crushed red pepper (optional)
Salt & pepper to taste
2/3 cup heavy cream or half & half
In a large pot, start boiling water for your pasta.
Coat large skillet with olive oil. Set heat to medium and add sausage to pan. Chop sausage fine and brown until cooked fully. Once sausage is cooked, spoon into bowl and set aside.
In the same pan, add tomato sauce and season with salt, pepper, garlic powder, and crushed red pepper to taste. Let the sauce simmer for a few minutes. If sauce starts to boil, turn down heat.
With a slotted spoon to drain off excess oil, spoon sausage into sauce and mix together. Drizzle cream or half and half into sauce and stir as you add. Add butter to sauce and stir.
Once water starts boiling, salt heavily, and add pasta. (See recipe: How to Cook Pasta Al Dente)
Using a large spider or slotted spoon, start spooning your cooked pasta into your sauce. DO NOT drain your pasta. Fold pasta into your sauce until fully coated. Add a couple spoonful’s of pasta water to your sauce.
Add cheese into sauce and fold, reserving some for serving.
Serve on individual plates/pasta dishes and sprinkle remaining cheese on top.
Notes:
This pasta is our quick and easy version of a vodka sauce.
GoodCooking Picks:
Favorite Pasta Bowls: Spode Heritage Pasta Bowl
Favorite Store Brand Sauce: Rao's Homemade Arrabbiata Sauce Spicy Tomato Sauce
Favorite Pecorino: Ambriola Locatelli Grated Pecorino Romano Cheese
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