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Creamy pasta with sausage, vodka and burrata
- Prep. 10 min
- Cook time 20 min
- Foodies. 4
- Print the recipe
Ingredients
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1 package of Dalisa Mild or Hot Italian sausages
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1 onion
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300 ml of tomato paste
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2 oz of vodka
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1 cup of 35% heavy cream
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125 g of goat cheese
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1/2 cup of grated parmesan
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600 g of rigatonis
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2 tablespoons of olive oil
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3 cloves of garlic
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1 teaspoon of crushed chili pepper
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1/3 cup of pasta cooking water
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Fresh basil
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Salt and pepper
Preparation
- Remove the casings from the sausages.
- In an oiled pan, cook the crumbled sausages until they are well browned.
- In the same pan, sauté the sliced onions, the chopped garlic, the tomato paste and the ground chili powder. Cook over medium heat for 3 to 5 minutes.
- Deglaze with vodka and let it reduce for a few minutes.
- Add crumbled goat cheese and cream to create a creamy sauce.
- Stir in the grated parmesan cheese into the creamy sauce, then add salt and pepper.
- Meanwhile, cook the pasta in salted water, reserving some cooking water.
- Once the pasta is al dente, toss it with the sauce, adding cooking water if needed to adjust the consistency.
- Serve the pasta with some fresh basil and add a bit of burrata for a creamy finish.
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