I was introduced to tomato/cream pastas some time last year…dangerous! I don’t make them very often at all and our favorite so far is Penne al la Betsy via The Pioneer Woman. The first time I made it, I subbed chicken for the shrimp – see that was before I was comfortable cleaning, deveining, and cooking shrimp. My family loves shrimp, even my picky eater loves shrimp. Thankfully, she loves sausage (and bacon) too, and if she knows what’s good for her, she’ll eat some of this too!
I cooked the sauce much longer than what the recipe specified – actually, it doesn’t give a time limit at all. I also thought it best to use 1/2 cup of vodka and about the same amount of heavy cream, because 1 cup of each seemed like over-kill to me!
Verdict: rich, creamy, flavorful, yum! This makes a lot of pasta, so unless you want to deal with all the leftovers, invite some friends over! Thanks for reading, enjoy!
Vodka Cream Pasta with Italian Sausage Ingredients – adapted from Eclectic Recipes
- 5 links sweet Italian sausage, cut in bite size pieces
- 1 32 oz can Italian tomatoes (I used crushed San Marzano tomatoes)
- 2 cloves garlic, chopped
- 1/2 small onion, chopped
- 1 cup vodka (I used 1/2 cup)
- 1 cup cream (I used about 3/4 cup)
- a large bunch of basil, roughly chopped or torn
- olive oil
- kosher salt
- penne pasta (I used angel hair)
Preheat large skillet. Drizzle with olive oil and add sausage to pre-heated pan. Brown sausage. Add onions and garlic and saute until translucent. Add tomatoes. Add vodka. Turn heat to a simmer. Break up tomatoes with a spoon or potato masher.
In a separate saucepan, while sauce is simmering, bring water to boil for pasta. Cook pasta according to package directions.
When pasta is done, Add cream to sauce and bring to a boil, then remove from heat. Add basil and stir until just wilted. Serve over pasta, and don’t forget the garlic toast!