Rigatoni alla Vodka Sauce with Sausage and Peas

 Ingredients

2 Tbsp Extra Virgin Olive Oil

2 Tbsp butter

1 medium onion finely diced

2 medium cloves of garlic grated or minced 

½ tsp dried oregano

28 ounce can of whole tomatoes

5 large basil leaves

½ cup of heavy cream

½ tsp of salt

½ tsp of chili flake

4 Italian sausage links

1 cup of frozen peas

¼ cup of vodka

1 lb of pasta (Recommended Rigatoni)

Instructions

Step 1: Warm pan on medium heat. Sautee 4 Italian sausages until browned.  Remove from the pan and set to the side.

Step 2: Heat olive oil and butter in a large saucepan over medium-high heat until butter has melted and foam subsides.  Add onion and cook, until softened but not browned, about 3 minutes.

Step 3: Add garlic, oregano, and pepper flakes and cook until fragrant, about 1 minute.

Step 4: Add tomatoes and with their juice and basil.  Bring to a boil over high heat, reduce to a simmer, and cook for about thirty to reduce sauce to about 4 cups of liquid.  

Step 5: Transfer sauce to a blender and add the cream and vodka.  Starting on the lowest speed and gradually increasing to high, blend until completely smooth, about 30 seconds.  

Step 6: Return to saucepan and bring to a simmer over high heat, then reduce to a bare simmer and allow to reduce further while pasta cooks.

Step 7: Cook pasta to al dente, seasoning water with about 3 tablespoons of salt.  Reserve about 1 ½ cups of cooking liquid.  

Step 8: Return the drained pasta to the pot and add sauce.  Stir to combine and cook over medium heat until thoroughly combined, about 2 minutes.  

Step 9: Serve with freshly grated parmesan and chopped parsley.