Pasta With Vodka Sauce and Sausage |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Recipe courtesy Emeril Lagasse, 2005 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.
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