Chicken Sausage Rigatoni in a Spicy Vodka Sauce

Ingredients

• 1 cup asiago cheese grated
• 1 tablespoon butter 
• 28 ounce canned tomatoes whole with basil canned
• 1 pound mild chicken sausage 
• 3 cloves garlic finely chopped
• 0.5 cup bell pepper green roughly chopped
• 1 cup heavy cream 
• 1 teaspoon hungarian paprika hot
• 1 teaspoon penzey's southwest seasoning italian
• 1  jalapeño chopped
• 1 tablespoon olive oil 
• 0.5 cup onion roughly chopped
• 3 tablespoons freshly parsley leaves chopped
• 1 pound rigatoni 
• 4 servings salt and pepper black freshly ground
• 0.3 cup vodka 

Equipment

• frying pan
• pot
• wooden spoon

Directions

1. Bring a large pot of water to boil for the pasta. In a large saute pan over medium heat melt butter with oil.
2. Add chicken sausage and brown, 3 to 4 minutes, breaking up large chunks with a wooden spoon.
3. Add onions, jalapenos and garlic and saute until softened, about 5 minutes.
4. Add green pepper, paprika, Italian seasoning, salt and pepper, to taste, and cook 3 minutes more.
5. Generously salt the pasta water and add the rigatoni. Cook until al dente, about 12 minutes.
6. Meanwhile, add tomatoes to the sauce and bring to a simmer, for about 10 minutes.
7. Add vodka and cream and cook a few minutes more. Toss in cheese and chopped parsley. To serve, drain the pasta well and add to the sauce.
8. Mix until pasta is nicely coated. Season with salt and pepper, to taste.