Chicken Rigatoni With Vodka Sauce Recipes

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CHICKEN SAUSAGE RIGATONI IN A SPICY VODKA SAUCE



Chicken Sausage Rigatoni in a Spicy Vodka Sauce image

Provided by Sunny Anderson

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon butter
1 tablespoon olive oil
1 pound chicken sausage, casings removed
1/2 cup roughly chopped onion
1 jalapeno, chopped
3 cloves garlic, finely chopped
1/2 cup roughly chopped green pepper
1 teaspoon Hungarian hot paprika
1 teaspoon Italian seasoning
Salt and freshly ground black pepper
1 (28-ounce) can whole tomatoes with basil
1/3 cup vodka
1 cup heavy cream
1 pound rigatoni
1 cup grated Asiago cheese
3 tablespoons freshly chopped parsley leaves

Steps:

  • Bring a large pot of water to boil for the pasta. In a large saute pan over medium heat melt butter with oil. Add chicken sausage and brown, 3 to 4 minutes, breaking up large chunks with a wooden spoon. Add onions, jalapenos and garlic and saute until softened, about 5 minutes. Add green pepper, paprika, Italian seasoning, salt and pepper, to taste, and cook 3 minutes more.
  • Generously salt the pasta water and add the rigatoni. Cook until al dente, about 12 minutes.
  • Meanwhile, add tomatoes to the sauce and bring to a simmer, for about 10 minutes. Add vodka and cream and cook a few minutes more. Toss in cheese and chopped parsley. To serve, drain the pasta well and add to the sauce. Mix until pasta is nicely coated. Season with salt and pepper, to taste.

CHICKEN RIGATONI WITH VODKA SAUCE



Chicken Rigatoni with Vodka Sauce image

Three of my favorite things folded into one recipe: pasta, chicken and a creamy VODKA SAUCE!! The sauce and the chicken gets wedged into the center of the pasta and it makes for the MOST perfect bite of all times.

Provided by Gaby

Categories     Dinner

Number Of Ingredients 16

1 pound ground chicken
1 teaspoon italian seasoning
½ teaspoon red pepper flakes
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 medium onion (cut into small dice)
5 medium cloves garlic (minced)
1/2 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
One 28-ounce can crushed tomatoes (plus juices)
1/2 cup heavy cream
1/4 cup vodka
12 ounces rigatoni
Kosher salt
Fresh basil (for garnish)
Grated Parmigiano-Reggiano cheese (for garnish)

Steps:

  • Cook the ground chicken in a large saucepan with 2 teaspoons olive oil and Italian seasoning and red pepper flakes until crumbly and fully cooked. Season with salt and pepper. Remove and set aside.
  • Heat the oil and butter in the same saucepan over medium-high heat. Once the butter has melted, add the onions and cook, stirring frequently, until softened but not browned, about 3 minutes. Add the garlic, oregano and crushed red pepper flakes; cook, stirring, until fragrant, about 1 minute. Add the crushed tomatoes, with their juices. Bring to a boil over high heat, then reduce the heat to medium-low so the mixture is barely bubbling; cook for 20 to 30 minutes, stirring occasionally, until the sauce has thickened and reduced to 4 cups. Season with salt and pepper.
  • Working in batches as needed, transfer the sauce to a blender. Add the cream and vodka. Remove the center knob on the lid (to allow steam to escape); place a towel over the lid to prevent spilling. Starting on the lowest speed and gradually increasing to high, blend until completely smooth, about 30 seconds. Return to the saucepan and bring just to a boil over high heat, then reduce to medium-low and cook, allowing the sauce to reduce and the vodka to cook off.
  • Cook the pasta until al dente. Drain the pasta, reserving 1 1/2 cups of the cooking water, then return the pasta to the pot with the sauce and add the chicken. Stir to combine, and cook over medium heat, stirring frequently, adding some of the reserved pasta cooking water as needed to thin it out.
  • Serve right away, topped with basil and grated cheese (to taste). Season with salt and pepper to taste

RIGATONI WITH VODKA SAUCE



Rigatoni With Vodka Sauce image

This is a simple yet elegant dish. The vodka gives you a slight tingle of heat! Perfect served with garlic bread. This recipe is also nice with Italian Sausage browned with the onions and garlic. Enjoy!

Provided by KPD123

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (24 ounce) jar spaghetti sauce
1/2 cup vodka
1/2 cup heavy cream
1/2 cup parmesan cheese, grated
3 garlic cloves, minced
1/4 cup onion, diced
1 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1 lb rigatoni pasta, cooked and drained

Steps:

  • Saute onions and garlic in olive oil over medium heat until soft and translucent in a large skillet or pot.
  • Stir in the spaghetti sauce and vodka and simmer over medium low heat until sauce reduces, about 15 minutes.
  • Stir heavy cream into the sauce and simmer over low heat until completely heated though.
  • Add the cooked pasta to the sauce, tossing to coat well. Top with parmesean cheese.

Nutrition Facts : Calories 859.5, Fat 30.7, SaturatedFat 11.9, Cholesterol 147.5, Sodium 1093.4, Carbohydrate 104.8, Fiber 4.7, Sugar 18.8, Protein 25.3

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