Pasta With Vodka Sauce and Sausage

Recipe courtesy Emeril Lagasse, 2005

• Ready In: 45 mins
• Serves: 1

Ingredients

• 1⁄4 lb spaghetti
• 1  tablespoon olive oil
• 1⁄4 lb Italian sausage, removed from the casing (crumbled or chopped)
• 1⁄2 cup  chopped yellow onion
• 1⁄2 teaspoon salt
• 1  pinch crushed red pepper flakes
• 2  teaspoons  minced garlic
• 1⁄2 cup crushed tomatoes
• 3  tablespoons vodka
• 2  tablespoons heavy cream
• 1 -2  tablespoon  chiffonade fresh basil leaf
•  freshly grated parmigiano-reggiano cheese, for garnish
• 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.