Meatball Rigatoni w/ Vodka-Tomato Sauce

1/2 cup fresh white bread crumbs
1/2 cup milk
3/4 lb. hot turkey or pork sausage
3/4 lb. ground turkey or beef
1 medium onion, coarsely grated(food processor grater)
1 cup grated parmesan cheese, divided
1/4 chopped fresh parsley or 2 tbsp. dried
1 tsp. salt, divided
1/2 tsp crushed red pepper, divided
12 oz. rigatoni

1/4 cup butter
2 large garlic cloves, minced
2/3 cup vodka or chicken broth
1 cup canned crushed tomatoes
3/4 cup whipping cream or 1/2 & 1/2
1/4 tsp. pepper

Heat oven to 425 degrees. Combine bread crumbs and milk in large bowl or food processor: let stand 5 minutes. Mix in sausage, ground meat, onion, 1/2 cup of the cheese, parsley, 1/2 tsp. of the salt and 1/4 tsp. of the crushed red pepper until well blended. Shape into 24 balls. Place on rimmed cookie sheet. Bake 10-15 minutes or until cooked through and no longer pink in the center. Cover loosely with foil.

Cook rigatoni in a large pot of boiling salted water according to package directions: drain.

Meanwhile melt butter in a medium sauce pan over medium-low heat. Add garlic and cook 30 seconds or until fragrant. Stir in vodka: reduce heat and cook until slightly thickened, about 5 minutes. Add tomatoes, cream, remaining 1/2 tsp. salt, remaining 1/4 tsp. crushed red pepper and black pepper: bring to a boil. Simmer 5 minutes. Spoon sauce over rigatoni: sprinkle with remaining 1/2 cup cheese. Top with meatballs.

Note: I doubled the sauce because we like sauce. I also just mixed the sauce and pasta then folded the meatballs in and everyone really enjoyed it. I hope you do too!!!