Rigatoni with Sausage and Peas in Vodka Sauce

Grab a plate and take your seat.

By: Rossella Rago


Serves 4

For the Sauce:

  • 2 tablespoons extra virgin olive oil
  • 1 small onion cut into a 1/4 Inch dice
  • 1 pound sweet Italian sausage removed from the casing
  • 1 clove garlic, minced
  • 1/2 cup Vodka
  • 28 ounces crushed tomatoes
  • 1/2 teaspoon salt
  • 10 ounces frozen peas, thawed
  • 1 cup heavy cream
  • 1 pound rigatoni pasta
  • 2 tablespoons grated pecorino Romano cheese
  • 2 tablespoons grated Parmigiano Reggiano cheese


  1. Bring a large pot of generously salted water to a boil and cook the rigatoni to just under al dente. Drain and set aside.
  2. Put a large saute` pan over a medium flame and heat the oil. Add the onion and saute` for 1-2 minutes. Add the sausage and saute` while breaking it up with a wooden spoon. Cook until all the sausage is browned, about 7-8 minutes.
  3. Add in the vodka, tomatoes and salt. Cook until the alcohol reduces, about 5-7 minutes.
  4. Add the peas to the pan and stir in the heavy cream. As soon as the pan returns to a boil add the al dente pasta.
  5. Remove from heat and stir in the cheeses, allowing the residual heat of the pan to melt the cheese. Serve immediately.

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