About this recipe:Sausages, tomatoes, vodka and cream are simmered together to make this rich, meaty pasta sauce.
450g penne pasta
4 tablespoons extra virgin olive oil
200g Italian sausages
4 cloves garlic, minced
1/2 teaspoon chilli flakes
800g passata or sieved tomatoes
3/4 teaspoon salt
2 tablespoons vodka
120ml double cream
1/2 bunch fresh parsley, chopped
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Method Prep:10min › Cook:15min › Ready in:25min
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In large frying pan, heat oil over moderate heat. Remove casing from sausage and add to frying pan. Cook, breaking up the sausage meat, until brown. Add garlic and chilli flakes and cook, stirring until garlic is golden brown.
Add tomatoes and salt; bring to the boil. Reduce heat and simmer 15 minutes.
Add vodka and cream and bring to the boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!
If I could give this recipe more than five stars I truly would. It is restaurant quality, in fact it is just as good as the Vodka tomato sauce I adore at Maggiano’s restaurants in Chicago and Naperville. I did make a few changes, not because the recipe required it, but basically to allow for my own pantry ingredients. I used chopped diced tomatoes, not crushed and used Gnocchi as my pasta of choice. I also used a griddle to cook the sausage so managed to cut out the ¼ cup of olive oil, once cooked I added the sausage, garlic, tomatoes, red pepper flakes to a dry skilled and followed the rest of the recipe as written. This really was one tasty meal. Thank you for sharing!!! - 12 Jan 2013