For this edition of the Presto Pasta Night blogging event, I decided to drag out this dish from my “made that a while ago but haven’t posted about it yet” directories. It’s graciously being hosted by Once Upon a Feast. Be sure to check out Ruth’s round-up tomorrow.
There are times when you take healthy shortcuts, and there are times when you don’t. When it comes to this particular dish, the healthy versions of the sauce just don’t pack the same punch as this high-calorie, fat-laden version does. In addition, this dish is perfect for late winter, because it doesn’t require much in the way of fresh produce to prepare.
This is definitely one of those pasta dishes you don’t want to eat often. Once a year, if you must. But when you do make vodka sauce, go big or go home. I’m going big, with this modified version of my sister’s penne vodka pasta.
Penne Vodka Pasta
1/4 c. extra virgin olive oil
4 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
1 (28 oz.) can crushed tomatoes
3/4 tsp. salt
1 lb. penne pasta, cooked and drained
2 tbsp. vodka
1/2 c. heavy whipping cream
1/4 c. fresh parsley, finely chopped
3/4 lb. bulk sweet Italian sausage
In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown. Add tomatoes and salt, and bring to boil. Reduce heat and simmer 15 minutes. Add vodka and cream and bring to boil. Reduce heat to low and add pasta, and toss for 1 minute. Stir in fresh chopped parsley and serve!