Pasta With Pink Vodka Sauce and Sausage

By RedVinoGirl on September 29, 2008

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Ingredients

    1. 1 lb spaghetti
    2. 2 tablespoons olive oil
    3. 1 lb hot Italian turkey sausage, casing removed and crumbled
    4. 1 cup yellow onion, chopped
    5. 1/2 teaspoon salt
    6. 1 pinch crushed red pepper flakes
    7. 6 garlic cloves, minced
    8. 1 (28 ounce) cans crushed tomatoes
    9. 6 tablespoons vodka
    10. 6 tablespoons heavy cream
    11. 3 tablespoons fresh basil, minced
    12. 1/2 cup parmigiano-reggiano cheese, freshly grated
    13. 1 sprig fresh basil, for garnish

Directions

  1. 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.
  2. 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.
  3. 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.
 
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