Spicy Sausage Vodka Cream Sauce

"If you love chunky home-made sauces and sausage then THIS is for you!! I love making this one and placing it in the Crock-pot for the last simmer time, an hour makes it really thick."
 
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photo by la petite chef photo by la petite chef
photo by la petite chef
Ready In:
1hr 30mins
Ingredients:
12
Serves:
6
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ingredients

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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

  1. Great recipe! The only thing I would change are the directions. The first step was to boil water and cook the pasta. The sauce cooks 30 minutes prior to adding Vodka and cream and another 30 minutes after. Pasta took 12 minutes to cook. Put this step last. Fantastic flavor!
     
  2. 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!!!
     
  3. I love this dish.
     
  4. Fantastic as is. One of my "go to" recipes.
     
  5. Love this recipe. I also added a 15 oz. can of tomato sauce and a couple tablespoons of tomato paste....just to make it a bit thicker. Great flavor!
     
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Tweaks

  1. 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
 
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