Penne & Sausages a La Vodka |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is an original creation specifically for the cooking contest. I used the mild Italian sausages but you could increase the heat by using the spicy type & adding more cumin. I served it with Caesar salad & Garlic bread. My DH just loved the sauce & wants me to make this dish again!! Ingredients:
1 lb italian pork sausage (sweet or spicy) |
2 tablespoons butter |
1 tablespoon olive oil |
1 large onion, diced |
3 garlic cloves, minced |
1 medium red pepper, seeded & cut into strips |
1 medium zucchini, cut into strips |
1 (14 ounce) can tomato sauce |
1 teaspoon salt |
1/2 teaspoon white pepper |
1/2 teaspoon cumin |
1/3 cup vodka |
1/2 cup half-and-half cream |
1/4 teaspoon nutmeg |
1/3 cup freshly grated parmesan cheese |
1 lb penne |
1 tablespoon parsley, finely chopped |
Directions:
1. Prick sausage casings several times& cook in lightly salted, boiling water for 3 minutes.
2. Drain, cool& slice into rounds about 1/2 inch thick.
3. Melt butter& oil in a very large skillet.
4. Add sausages, onion & garlic; cook on medium heat until sausages are lightly browned.
5. Add peppers & zucchini & cook for 2 minutes.
6. Bring a large pot of lightly salted water to a boil.
7. Add penne & cook, according to package directions, until al dente (approx 9 minutes).
8. Drain well.
9. In the meantime, add tomato sauce, salt, pepper & cumin to the sausage mixture.
10. Simmer, stirring occasionally, for about 6 minutes or until sauce starts to thicken.
11. Add vodka & cook for another minute, stirring constantly.
12. Add the cream, nutmeg& Parmesan; simmer for 2 minutes, stirring constantly. Add pasta to skillet; toss or stir well and serve sprinkled with parsley & additional Parmesan.
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