Sunny Anderson softens the jalapenos and Hungarian hot peppers paprika in vodka sauce and chicken sausage, adding there some cool cream and seasoning with grated cheese asyago.Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr minced meat from chicken sausages (remove the shell)
- 1 can (800 gr.) Whole tomatoes with basil
- 450 gr rigatoni pasta (short rolls with corrugated grooves)
- 1/2 tbsp. coarsely chopped green pepper
- 1 chopped jalapeno pepper
- 1 tbsp. l (15 gr.) Butter
- 1 tbsp. l olive oil
- 1/2 tbsp. chopped onion
- 3 chopped garlic cloves
- 1/3 Art. vodka
- 1 tsp hot paprika
- 1 tsp italian spice
- 1 tbsp. fat cream
- 1 tbsp. grated asyago cheese
- 3 tbsp. l chopped fresh parsley leaves
- Salt and freshly ground black pepper
Recipes with similar ingredients: rigatoni pasta, kupat (sausages for frying), minced chicken, jalapenos, tomatoes, onions, garlic, Italian seasonings, paprika, parsley, cream, cheese asyago, vodka
Recipe preparation:
- In a large skillet over medium heat, melt the butter with vegetable. Add the minced chicken sausages and sauté in for 3-4 minutes, dividing large pieces with a wooden spoon. Add the onions, jalapenos and garlic and fry until soft. about 5 minutes Put green pepper, paprika, italian spices, salt and pepper to taste and cook for another 3 minutes.
- Boil pasta water in a large saucepan. Good salt water for pasta and pour rigatoni. Cook to al dente about 12 minutes
- While cooking pasta, add tomatoes to the sauce and bring it to boil for about 10 minutes. Add vodka and cream and boil a few more minutes. Stir in cheese and chopped parsley. Tilt pasta in a colander and mix in the sauce. Salt and pepper over to taste.
