1 lb Spicy Chick Sausage or Italian Sausage, casings removed
1 lb Dry Penne
1 C Whipping Cream
2 Tbsp Vodka
2 Tbsp chopped parsley
Salt and Pepper to taste
Freshly Grated Parmesan Cheese, for serving
Instructions
Heat olive oil in a large deep skillet over med. heat. Add garlic,
salt, red pepper flakes, cook, stirring often until garlic turns
golden but not brown, 2-3 minutes. Add tomatoes and stir to
blend. Simmer uncovered until sauce begins to thicken, about
15 min.
Meanwhile, cook the sausage in another skillet over med heat,
break up into small pieces until cooked through, about 5-7 min.
Scoop out sausage with a slotted spoon, allowing any excess
fat to drip away, add it to the tomato sauce.
Bring a large pot of salted water to a boil, add the pasta and
cook until al dente, approx. 10-12 min. Drain the pasta well
and add it to the tomato sauce. Add the whipping cream and
vodka and toss. Cover the skillet, reduce heat to low and let sit
2-4 min to allow the pasta to absorb the sauce.
Add the parsley and season to taste with salt and pepper and
top with parmesan cheese.
Originally Submitted
5/2/2013
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