Pasta With Pink Vodka Sauce and Sausage
This is one that I adopted from Emeril. It's actually a recipe I've been making for years and then found his. I always use a great quality hot turkey or hot chicken italian sausage for this and find that it's just as good as the real deal, however, the true recipe calls for real hot italian sausage. I make it a bit spicier and usually serve this with penne or farfalle. If I don't spice it up too much, even my 2 and 4 year old love this one.
- Ready In:
- 1 lb spaghetti
- 2 tablespoons olive oil
- 1 lb hot Italian turkey sausage, casing removed and crumbled
- 1 cup yellow onion, chopped
- 1⁄2 teaspoon salt
- 1 pinch crushed red pepper flakes
- 6 garlic cloves, minced
- 1 (28 ounce) can crushed tomatoes
- 6 tablespoons vodka
- 6 tablespoons heavy cream
- 3 tablespoons fresh basil, minced
- 1⁄2 cup parmigiano-reggiano cheese, freshly grated
- 1 sprig fresh basil, for garnish
- 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.
- 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.
- 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.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
Join The Conversation
This was a scrumptious dish. I love vodka sauces. Delicious with the sausage in it. I added more than a pinch of crushed pepper flakes, I like the heat. I too simmered it longer than it says probably 1/2 hour or so. Didn't want spaghetti so I served mine with rigatoni. Had some extra sauce so I put it in my freezer for another delicious lunch next week. I made the sauce last night and had it for lunch today. I think the flavor really tasted better after sitting overnight. JMO Thanks for sharing your recipe ChicagoRN Made for the Think Pink Oct'09