Rigatoni pasta with chicken sausage in a spicy vodka sauce

Ingredients:

• 450 g minced chicken sausages (remove casings)
• 1 can (800 g) of whole tomatoes with basil
• 450 g rigatoni pasta (short tubes with ribbed grooves)
• 1/2 cup coarsely chopped green pepper
• 1 chopped jalapeño pepper
• 1 tbsp (15 g) butter
• 1 tbsp. l. olive oil
• 1/2 cup coarsely chopped onion
• 3 finely chopped cloves of garlic
• 1/3 cup vodka
• 1 teaspoon hot paprika
• 1 teaspoon Italian spices
• 1 cup heavy cream
• 1 tbsp. grated Asiago cheese
• 3 tablespoons chopped fresh parsley leaves
• Salt and freshly ground black pepper

Preparation:

1. In a large skillet over medium heat, melt the butter and vegetable oil. Add the ground chicken sausage and fry for 3-4 minutes, breaking up any large pieces with a wooden spoon.
   
   Add the onion, jalapeño, and garlic and cook until softened, about 5 minutes. Add the green pepper, paprika, Italian seasoning, and salt and pepper to taste and cook for another 3 minutes.
2. Bring a large pot of water to a boil for the pasta. Salt the pasta water generously and add the rigatoni. Cook until al dente, about 12 minutes.
3. While the pasta is cooking, add the tomatoes to the sauce and bring it to a simmer for about 10 minutes. Add the vodka and cream and simmer for a few more minutes. Stir in the cheese and chopped parsley. Drain the pasta in a colander and stir it into the sauce. Season with salt and pepper to taste.