Pasta With Pink Vodka Sauce and Sausage
photo by FrenchBunny
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 lb spaghetti
- 2 tablespoons olive oil
- 1 lb hot Italian turkey sausage, casing removed and crumbled
- 1 cup yellow onion, chopped
- 1⁄2 teaspoon salt
- 1 pinch crushed red pepper flakes
- 6 garlic cloves, minced
- 1 (28 ounce) can crushed tomatoes
- 6 tablespoons vodka
- 6 tablespoons heavy cream
- 3 tablespoons fresh basil, minced
- 1⁄2 cup parmigiano-reggiano cheese, freshly grated
- 1 sprig fresh basil, for garnish
directions
- Bring a medium saucepan of salted water to a boil. Add the pasta and cook until just al dente, 5 to 6 minutes. Drain in a colander and return to the saucepan.
- Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the sausage and cook, stirring, until browned and all pink has disappeared, 3 to 4 minutes. Add the onions, salt, and red pepper flakes and cook, stirring, until the onions are soft and golden, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cook, stirring, until thick, about 2 minutes. Add the vodka and cook until the sauce reduced by half, 3 to 4 minutes. Stir in the cream and cook until the sauce thickens, about 2 minutes. Stir in the basil and remove from the heat.
- Toss the sauce with the pasta to coat evenly and transfer to a pasta bowl for serving. Top with cheese and sprig of basil and serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Yum!! I LOVE vodka sauce so much! I usually buy it pre-made from the store, but I tried this recipe and now I always make it homemade. I used 6 hot italian sausages, 1/2 white onion, 1 small red pepper and more red pepper flakes. I served it over whole wheat penne, but any pasta is good in my books! I have also made this sauce with sliced chicken breast, it is very good aswell. Thanks for a great recipe!!
-
This sauce is to die for, I have made other vodka sauces in the past nothing comes close to this one, I used frozen fresh basil that I store in my freeze from my summer's crop, I also increased the chili flakes way up and used bulk Italian sausage in place of the turkey sausage, use half of each crushed and drained diced tomatoes, I doubled the complete recipe and i think I really should have tripled it this is so good, what a great recipe I will repeat many times, thank you for sharing ChicagoRN!
-
This was a scrumptious dish. I love vodka sauces. Delicious with the sausage in it. I added more than a pinch of crushed pepper flakes, I like the heat. I too simmered it longer than it says probably 1/2 hour or so. Didn't want spaghetti so I served mine with rigatoni. Had some extra sauce so I put it in my freezer for another delicious lunch next week. I made the sauce last night and had it for lunch today. I think the flavor really tasted better after sitting overnight. JMO Thanks for sharing your recipe ChicagoRN Made for the Think Pink Oct'09
see 4 more reviews
Tweaks
-
This sauce is to die for, I have made other vodka sauces in the past nothing comes close to this one, I used frozen fresh basil that I store in my freeze from my summer's crop, I also increased the chili flakes way up and used bulk Italian sausage in place of the turkey sausage, use half of each crushed and drained diced tomatoes, I doubled the complete recipe and i think I really should have tripled it this is so good, what a great recipe I will repeat many times, thank you for sharing ChicagoRN!
RECIPE SUBMITTED BY
RedVinoGirl
United States
I love to try new recipes and often try so many new recipes that I forget about all the great ones I've already made. My focus in cooking is to cook healthy and lower in fat without compromising the taste of the food.