Chefshell posted 03-03-99 12:38 PM
Penne a la Vodka
1 1/2 lb. hot Italian sausage
1 1/2 tsp. olive oil
3/4 of large spanish or yellow onion
3 garlic cloves, minced
1 1/2 cup fresh tomato sauce
1/2 cup vodka (Absolut Peppar is the favorite)
1/2 cup heavy cream or evaporated milk
3 tbsp. fresh minced basil
1/2 tsp. red chili pepper flakes (optional)
1 1/4 lb. penne pasta
1/2 cup Parmigiano-Reggiano cheese, grated
Preheat oven to 400 degrees. Remove sausage from casings and shape into 1 inch balls.
Heat oil in an oveproof saute pan over medium high heat. Add sausage and cook until
browned on all sides. Transfer the pan to oven and continue cooking until golden-brown, about 10 minutes.
Remove sausage and all but 1 tbsp. oil from pan. Add onion and garlic and cook until translucent, about 2 minutes. Stir in tomato sauce and return sausage to pan. Bring mixture to a simmer and reduce to low heat.
Stir in vodka, cream, basil and chili flakes. Cook pasta in boiling, salted water until done. Adjust seasoning and texture of sauce if needed with pasta water. Drain pasta and discard water. Return penne to pot and add sauce. Stir evenly to coat and top with cheese. Serve immediately.