Course 30 minutes or less, dinner, Entree, Pasta, Sausage
1lbground Italian sausage
1teaspoonred pepper flakes
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Place a large, deep skillet over medium high heat. Add the sausage and cook, crumbling until browned, about 5 minutes. Drain any grease.
Stir in red pepper flakes, garlic and crushed tomatoes. Bring to a boil and then reduce to a simmer. Simmer for 25 minutes.
While the sauce is simmering, bring a large pot of salted water to a boil. Add the penne and cook according to package directions, usually 9-11 minutes. Drain, rinse and set aside.
Stir the vodka, heavy cream and parmesan into the skillet with the sausage and tomatoes. Bring back up to a boil and boil for 2 minutes. Stir in the cooked pasta until coated. Top with fresh basil.
Divide into bowls and serve, topping with additional basil and Parmesan cheese if desired.
Substitutions: italian sausage can be replaced with ground beef, pancetta or chicken breast. Heavy cream can be replaced with half-and-half. Serve with: buttered peas, garden salad, garlic bread, sauvignon blanc. FAQs: vodka evaporates when it is cooked. The dish will not taste like vodka. Alternatively, use gin or water with a squeeze of lemon juice to replace the vodka. Thicken the sauce more by adding additional Parmesan cheese.