Radiatori with Sausage and Vodka Sauce

Eduardo's Pasta Co. · Recipe

Radiatori alla Vodka con Salsiccia

Vodka sauce is an Italian-American classic. The vodka sharpens the tomato so the cream doesn't taste flat, and browned sausage turns it into a full dinner.

Radiatori is bronze-drawn, and its ruffles catch the sauce and the small bits of sausage.

Ingredients

• 12 oz. (340 g) Eduardo's Radiatori
• 1 lb. sweet or hot Italian sausage, casings removed
• 1 Tbsp. olive oil
• 2 Tbsp. unsalted butter
• 1 large shallot, finely chopped
• 3 garlic cloves, minced
• 1 Tbsp. Calabrian chili paste or ½ tsp. red pepper flakes (optional)
• ¼ cup tomato paste
• ⅓ cup vodka
• ¾ cup heavy cream
• ½ cup finely grated Parmigiano Reggiano, plus more for serving
• Kosher salt and black pepper

Method

1. Start the waterBring a large pot of water to a boil and salt it well.
2. Brown the sausageHeat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it into small pieces, until browned, about 6 minutes. Move it to a plate with a slotted spoon, leaving the fat in the pan.
3. Cook the aromaticsLower the heat to medium and add the butter and shallot. Cook until soft, about 2 minutes. Add the garlic and chili and cook 1 minute more. Drop the radiatori into the boiling water now.
4. Cook the tomato pasteAdd the tomato paste and cook, stirring, until it darkens to a deep brick red, about 3 minutes.
5. Add the vodkaPour in the vodka and scrape up the browned bits. Simmer until it has mostly cooked off, about 1 minute.
6. Add pasta waterScoop ½ cup of water from the pasta pot and stir it into the sauce.
7. Finish the sauceStir in the cream and simmer 2 minutes. Return the sausage to the pan and season with salt and pepper.
8. Toss and serveWhen the radiatori is just short of al dente, reserve another ½ cup of pasta water and drain. Add the pasta to the sauce with the Parmigiano and toss over low heat until coated, adding pasta water if needed. Serve with a little more cheese.