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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice sausage links into ½ inch rounds and brown for several minutes in a large sauté pan. | 2. Add butter, garlic, and shallots. Sauté shallots for 3 to 5 minutes. | 3. Add vodka and heat 4-5 minutes to reduce vodka by half. | 4. Add marinara sauce, can tomatoes and red pepper. Bring sauce to a boil and reduce heat to simmer for approximately 10 minutes. | 5. While sauce is simmering, cook pasta until it is al dente. | 6. Add cream into sauce and return to a boil. | 7. Add drain pasta to the sauce and add the basil leaves. | 8. Add salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
andouille sausage	4			403.4667	0.0	89.76	2.2667
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
shallot	2		minced	230.4	53.76	8.0	0.32
vodka	1	cup		-	-	-	-
marinara sauce	1	cup		-	-	-	-
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
red pepper	1	tablespoon		3.75	0.8259	0.1753	0.0412
rigatoni pasta	16	ounces		403.4667	0.0	89.76	2.2667
heavy whipping cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
basil leaf	1/2	cup	chopped	403.4667	0.0	89.76	2.2667
salt pepper				403.4667	0.0	89.76	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.