Spicy Sausage Vodka Cream Sauce
photo by la petite chef
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
-
Ingredients
- 1 lb penne pasta
- 1⁄4 cup extra virgin olive oil
- 4 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon chili pepper (opt. for hotness)
- 1 (28 ounce) can crushed tomatoes
- 1 onion, chopped
- 1⁄2 cup vodka
- 1⁄2 cup heavy whipping cream
- 1⁄4 cup chopped fresh parsley
- 7 -12 ounces hot Italian sausage (your preference of chunkiness)
- salt and pepper
directions
- Bring large pot of salted water to a boil, add pasta and cook al dente.
- In large skillet, heat oil over moderate heat. Remove casting from sausage and add to skillet. Cook breaking up the meat, until brown. Drain if necessary.
- Add onions, garlic and red & chili pepper to and cook, stirring until garlic and onion are golden brown.
- Add tomatoes and salt; bring to a boil. Reduce heat and simmer 30 minute (cook longer to thicken).
- Add vodka and cream and bring to boil. Reduce heat to low, simmer 30 more minute
- Top plate of penne with cream sauce and add fresh parsley!
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Reviews
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This is my daughter's fave pasta recipe. We use Morningstar Farms Crumblers -- 1 pkg and add a few spices instead of using sausage since we can't mix milk and meat (kosher.) It turns out great every time -- and I've made this several times. It's so easy and worth the effort (little that there is.) Thanks for sharing!!!
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Tweaks
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This is my daughter's fave pasta recipe. We use Morningstar Farms Crumblers -- 1 pkg and add a few spices instead of using sausage since we can't mix milk and meat (kosher.) It turns out great every time -- and I've made this several times. It's so easy and worth the effort (little that there is.) Thanks for sharing!!!
RECIPE SUBMITTED BY
Hello! My name is Marielle! I am an Architect-Interior Designer and Foodie. Being half Italian and half French I've always enjoyed the art and passion of cooking... and my Gourmet Mother has led the path for me!
Please Check out my site (below) It has a compilation of Homemade recipes and ones I've found on tv or online. It's hard for me to constantly update both sites, so please check me out!
la petite chef mixes (thoroughly) humor, food, a dash of disaster and a cup of originality. End result? Fabulous!! Please help yourself and leave comments!! and enjoy!
“The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit.” ~Julia Childs