Fusilli Alla Vodka

READY IN: 1hr 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot over medium heat cook the sausage and pancetta in olive oil for 3-4 minutes, until crumbly but not cooked all the way through.
  • Add the onion and garlic, cook for 5 minutes until onions are translucent.
  • Add the vodka and the tomatoes, crushing them as you put them in the pot. Simmer for 10-15 minutes to burn off the alcohol and cook down the tomatoes.
  • Add the chopped collard greens, and toss to coat.
  • Add the salt, pepper, heavy cream and Parmesan cheese. Simmer another 5 minutes until nice and creamy.
  • Add dried fusilli to the pot and toss to coat.
  • Transfer pasta mixture to a lined baking dish, add water to the pasta mixture and press as much dry pasta down into the liquid as possible. Cover and place in the preheated oven.
  • Bake pasta dish covered for 40-45 minutes at 190°C.
  • Remove dish from the oven, take off the lid and place the torn pieces of mozzarella onto the baked pasta. Place uncovered back in the oven for 10-15 minutes longer until the mozzarella is bubbly and browned in spots.
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