Yield: 2-4 servings

Time: 25 minutes

INGREDIENTS

1 cup 1% fat cottage cheese 

2 cups brown rice rigatoni 

2 mild Italian turkey sausages 

3 oz tomato paste 

2 shallots, diced 

4 cloves garlic, minced 

2 oz vodka 

2 tspn thmye 

2 tspn oregano 

1 tbspn chilli flakes (or more for taste) 

Olive oil for the heated pan 

2 tbspn grated parmesan cheese

1 Tbspn butter 

INSTRUCTIONS

Preheat a medium pan on medium heat. Add the olive oil. 

Empty the flesh of the mild Italian sausages and add them to the pan. Cook until brown. 

Set aside the Turkey sausage. Add the shallots and garlic to the pan and cook until translucent.

Add the oregano, thyme and chilli flakes. Cook them until they’re toasted and fragrant. 

Add the Turkey sausage back into the pan. Add the tomato paste. Stir until well combined. 

Add the cottage cheese. Stir until well combined.

Add the vodka and stir. Bring the sauce to a simmer and then reduce the heat. 

Add the pasta to salted boiling water. Cook until al dente.

Reserve 1 cup of the pasta water and set drain the pasta.

Add the cooked pasta to the sauce. Pour 1/2 cup of the reserved pasta water over the pasta. 

Cook until the pasta has absorbed the water and the sauce has been reduced. 

Turn the heat off. Add the butter and Parmesan cheese. 

Mix until the butter and cheese have melted. 

Serve immediately and enjoy!