Ingredients
1 lb ground sausage
¼ cup pancetta
3 cup pipe rigate
1 cup broccolini, rough chopped
1 shallot, diced
5 cloves garlic
⅓ cup tomato paste
¼ cup vodka
1 cup heavy cream
¾ cup grated pecorino romano
1 tbsp butter
½ cup pasta reserved water
1 tsp salt
1 tsp pepper
1 ½ tsp crushed red pepper
1 ½ tbsp oregano
Directions
Step 1
Add ½ tbsp of olive olive to a pan on medium heat. Once hot, add pancetta and saute until browned and crispy.
¼ cup pancetta
Step 2
Remove from heat and add in sausage. Cook until browned and remove from the pan.
1 lb ground sausage
Step 3
While cooking pancetta and sausage, bring a pot of water to a boil and add in pasta. Don’t forget to reserve pasta water. Boil for 1 minute less than al dente. When the pasta has 4 minutes left, add in the broccolini.
3 cup pipe rigate
½ cup pasta reserved water
1 cup broccolini, rough chopped
Step 4
Add 1 tbsp of olive oil to the same pan as sausage and add in shallot and garlic. Once translucent, add in salt, pepper, crushed red pepper flakes, and oregano. Cook until fragrant, stirring often.
1 shallot, diced
5 cloves garlic
1 ½ tsp crushed red pepper
1 tsp pepper
1 tsp salt
1 ½ tbsp oregano
Step 5
Add in tomato paste and mix well. Then stir in vodka and let alcohol cook off, about 1-2 minutes. Pour in heavy cream and mix until combined. Let sauce simmer, stirring occasionally. After 5 minutes, remove garlic clove and mince with a fork and add back to sauce.
⅓ cup tomato paste
¼ cup vodka
1 cup heavy cream
Step 6
Add in pasta, broccolini, pecorino romano, pasta water, and butter. Stir until combined. Garnish with pecorino romano.
½ cup pasta reserved water
3 cup pipe rigate
1 cup broccolini, rough chopped
¾ cup grated pecorino romano
1 tbsp butter