Spicy Vodka Cream Sauce With Sweet And Hot Italian Sausage Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• 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; bring to boil. Reduce heat and simmer 15 minutes.
• Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

Steps:

• Bring large pot of salted water to a boil, add pasta and cook al dente.
• In large skillet, heat oil over moderate heat. Remove casting from sausage and add to skillet. Cook breaking up the meat, until brown. Drain if necessary.
• Add onions, garlic and red & chili pepper to and cook, stirring until garlic and onion are golden brown.
• Add tomatoes and salt; bring to a boil. Reduce heat and simmer 30 minute (cook longer to thicken).
• Add vodka and cream and bring to boil. Reduce heat to low, simmer 30 more minute
• Top plate of penne with cream sauce and add fresh parsley!

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• 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, tomatoe sauce and salt; bring to boil. Reduce heat and simmer 15 minutes.
• Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley, cheese, and serve.

Steps:

• Bring a medium saucepan of salted water to a boil. Add the pasta and cook until just al dente, 5 to 6 minutes. Drain in a colander and return to the saucepan.
• Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the sausage and cook, stirring, until browned and all pink has disappeared, 3 to 4 minutes. Add the onions, salt, and red pepper flakes and cook, stirring, until the onions are soft and golden, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cook, stirring, until thick, about 2 minutes. Add the vodka and cook until the sauce reduced by half, 3 to 4 minutes. Stir in the cream and cook until the sauce thickens, about 2 minutes. Stir in the basil and remove from the heat.
• Toss the sauce with the pasta to coat evenly and transfer to a pasta bowl for serving. Top with cheese and sprig of basil and serve immediately.

Steps:

• In a small bowl, combine vodka and red pepper flakes. Set aside for 1 hour. (prep time does not include the standing time for vodka and pepper flakes).
• Heat olive oil in a large skillet over medium heat. Saute garlic, for about a minute, until fragrant, and just starting to colour. Watch it doesn't get too brown.
• Pour in vodka mixture, and simmer 10 minutes.
• Add the parsley, basil, salt and pepper.
• Crush tomatoes, and stir in with 2 cans of tomato sauce, and 1 (8 ounce) can water. Simmer 15 minutes. Stir in 1 cup heavy cream, and cook 2 minutes.

Steps:

• Slice sausage links into ½ inch rounds and brown for several minutes in a large sauté pan.
• Add butter, garlic, and shallots. Sauté shallots for 3 to 5 minutes.
• Add vodka and heat 4-5 minutes to reduce vodka by half.
• Add marinara sauce, can tomatoes and red pepper. Bring sauce to a boil and reduce heat to simmer for approximately 10 minutes.
• While sauce is simmering, cook pasta until it is al dente.
• Add cream into sauce and return to a boil.
• Add drain pasta to the sauce and add the basil leaves.
• Add salt and pepper to taste.

Steps:

• Melt butter with oil in heavy large skillet over medium-high heat.
• Add sausage, onion and garic and saute until golden brown and tender, about 7 minutes.
• Drain any excess dripping from skillet.
• Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes.
• Add tomatoes with juices and simmer 3 minutes.
• Add cream and simmer until sauce thickens slightly, about 5 minutes.
• Stir in 4 tablespoons parsley.
• Season to taste with salt and pepper.
• Remove from heat.
• Cook pasta in large pot of boiling, salted water until firm to bite.
• Drain; transfer to large bowl.
• Bring sauce to simmer.
• Pour sauce over pasta.
• Add 3/4 cup cheese and toss to coat.
• Sprinkle remaining 1/4 cup cheese and 2 tablespoons parsley.