Maggie’s Menu: Spicy Sausage Vodka Sauce
- Posted by magpie
- On February 22, 2016
- 0 Comments
- gluten free, maggie's menu, main dish, pasta, penne, pork, sauce, sausage, spicey sausage vodka sauce, spicy
Message from Maggie: We had a friend swing through town for Sunday dinner. My husband is Italian and asked for a what his family called Sunday gravy. Rather than a bolognese, I made this spicy sausage vodka sauce. This was a take on Emeril’s recipe with a few substitutions.
Ingredients:
- 1 pound spaghetti (I used gluten free for me and regular for my guests)
- 4 tablespoons olive oil
- 1 pound Italian sausage, removed from the casing and crumbled or chopped
- 2 cups chopped yellow onions
- 1 1/2 teaspoons salt
- Pinch crushed red pepper flakes
- 3 cloves garlic, minced
- 2 14.5 ounce cans petite diced tomatoes
- 1 14.5 ounce can tomato puree
- 1/2 cup vodka (I used Tito’s)
- 1/4 cup heavy cream
- 1 to 2 tablespoons fresh basil leaves, chopped
- Freshly grated Parmesan for garnish
- Fresh basil, for garnish
Directions:
- 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.
- 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 tomato puree and cook, stirring, until thick, about 8 minutes.
- Add the vodka and cook until the sauce reduced, 3 to 4 minutes.
- Stir in the cream and cook until the sauce thickens, about 4 to 5 minutes.
- Stir in the basil and remove from the heat.
- 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.
Allergies:
- This recipe can be made gluten free with gluten free pasta.
- This recipe can be made dairy free by omitting the cheese and heavy cream.
Directions:
- 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.
- 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 tomato puree and cook, stirring, until thick, about 8 minutes.
- Add the vodka and cook until the sauce reduced, 3 to 4 minutes.
- Stir in the cream and cook until the sauce thickens, about 4 to 5 minutes.
- Stir in the basil and remove from the heat.
- 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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