Penne a La Vodka Casserole (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 75 Minutes |
Ready In: 95 Minutes Servings: 10 |
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Ingredients:
4 tablespoons extra-virgin olive oil |
1 pound sweet italian sausage, cut crosswise into 1-inch slices |
1 pound hot italian sausage, cut crosswise into 1-inch slices |
4 cups thinly sliced onions |
1 3/4 teaspoons salt |
3/4 teaspoon freshly ground black pepper |
1/4 cup thinly sliced fresh basil leaves |
1 tablespoon minced garlic |
1/2 cup vodka |
2 (16-ounce) cans crushed whole tomatoes, with their juice |
1 teaspoon essence, recipe follows |
1/2 cup heavy cream |
1 tablespoon olive oil |
1 pound penne pasta |
15 ounces ricotta |
1 cup grated parmigiano-reggiano |
11/2 cups grated mozzarella |
crusty bread, for serving |
Directions:
1. Preheat the oven to 350 degrees F.
2. Heat 2 tablespoons extra-virgin olive oil in a large skillet or saucepan over high heat. Add the sausages and cook, stirring, until browned, 4 to 5 minutes. Add the onions, 3/4 teaspoon salt, and the black pepper. Cook, stirring occasionally, until the onions are just soft, about 4 minutes. Add the basil and garlic, and cook, stirring, for 2 minutes. Add the vodka and tomatoes; reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, for 40 minutes. Add the Essence and heavy cream, stir to mix, and simmer for 5 minutes. Remove from the heat.
3. To cook the pasta, combine 4 quarts water, the 1 tablespoon olive oil, and the remaining 1 teaspoon salt in a large pot over high heat. Bring to a boil, add the pasta, and cook until al dente, 12 to 14 minutes. Remove from the heat and drain well. Combine half of the ricotta cheese and half of the Parmigiano-Reggiano with the remaining 2 tablespoons extra-virgin olive oil in a large mixing bowl. Add the pasta and toss to coat evenly. Add the sausage mixture and mix well. Add the remaining ricotta cheese and the remaining Parmigiano-Reggiano and mix well.
4. Transfer the mixture to a 9 by 13-inch baking dish. Sprinkle with the mozzarella. Bake until bubbly and golden, about 45 minutes. Remove from the oven. Serve warm with crusty bread.
5. 2 1/2 tablespoons paprika
6. 2 tablespoons salt
7. 2 tablespoons garlic powder
8. 1 tablespoon black pepper
9. 1 tablespoon onion powder
10. 1 tablespoon cayenne pepper
11. 1 tablespoon dried oregano
12. 1 tablespoon dried thyme
13. Combine all ingredients thoroughly.
14. Yield: 2/3 cup
15. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
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