Add in the vodka, tomatoes and salt. In the meantime, add tomato sauce, salt, pepper & cumin to the sausage mixture. Add in the vodka, tomatoes and salt. When sausage is cooked, lower heat before stirring in pancetta, marinara sauce, crushed red pepper, and black pepper. Add the pasta and cook until just al dente, 5 to 6 minutes. Preparation. A classic Penne alla Vodka is a rustic pasta dish that traditionally involves a sauce made from scratch with heavy cream, vodka, crushed tomatoes, and often pancetta, sausage, or peas. Preparation. 1) Fill a large pot with water, add a generous pinch of salt, bring to a boil. 2) In a shallow dutch oven or skillet with high sides, add a drizzle of olive oil and cook the Drain in a colander and return to the saucepan. In my shortcut version, I take advantage of a few store-bought pantry staples for a rich, creamy, and flavorful meal that fits our busy lives! 3) Add the vodka, allow to reduce by half, then add the crushed tomatoes (with the water) hot pepper flakes, Italian seasoning, cooked sausage, bring to a boil, partially cover and simmer for about 20 minutes. Rossella is making a tasty Rigatoni alla Vodka with Sausage and Peas! Cook until all the sausage is browned, about 7-8 minutes. Bring a medium saucepan of salted water to a boil. No wonder I love it. When the penne is cooked, I mix in cream. Add the peas to the pan and stir in the heavy cream. https://erecipe.com/recipe/vodka-pasta-with-italian-sausage-and-peas 1/2 teaspoon dried basil. Add vodka & cook for another minute, stirring constantly. I will make it again. This gives the vodka sauce its signature texture and richness, and dilutes some of the stronger flavors of the tomatoes and alcohol. My son doesn't usually like having tomatoes in a dosh, but he gobbled this up! 1. Stir in tomatoes, dried basil and pepper flakes; bring to a boil. Add the cream, nutmeg& Parmesan; simmer for 2 minutes, stirring constantly. 1) Fill a large pot with water, add a generous pinch of salt, bring to a boil. By: Rossella Rago Ingredients Serves 4 For the Sauce: 2 tablespoons extra virgin olive oil 1 small onion cut into a 1/4 Inch dice 1 pound sweet Italian sausage removed from the casing 1 clove garlic, minced 1/2 cup Vodka 28 ounces crushed tomatoes 1/2 teaspoon salt 10 ounces frozen peas, thawed 1 cup heavy… Cook until the alcohol reduces, about 5-7 minutes. Add in the vodka, tomatoes and salt. 2) In a shallow dutch oven or skillet with high sides, add a drizzle of olive oil and cook the Add the onion and saute` for 1-2 minutes. 4) Add the peas and heavy cream (taste for seasoning and add more salt if you need it) reduce the heat to low, and now add the pasta to the Add the sausage and saute` while breaking it up with a wooden spoon. Hearty Italian sausages sauteed with garlic and red pepper flakes are simmered with tomatoes and cooked with Add tomato paste; cook and stir 2-3 minutes or until meat is coated. The sauce is good as-is, but a bit of basil, red pepper flakes, oregano, salt, and black pepper bring it over the top with spice and freshness. Drain rigatoni; stir into sausage mixture. Yum. Simmer, stirring occasionally, for about 6 minutes or until sauce starts to thicken. See how she makes two different ways using the excellent Botticelli Foods products! 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