Sinful and Spicy Vodka Sauce

Pasta with a spicy vodka sauce is a perfect chilly-night meal.  And it makes a very do-able dinner for pretty much any chilly night of the week!  It's indulgent enough for a Saturday date-night-in, but it's easy enough for a weeknight.  I always keep some chicken Italian sausage and vodka in my freezer for whenever the craving hits!  It may not be traditional Italian fare (I can't say my Nana has ever served this up), but it's still garlicky good and like more traditional Italian dishes, it pairs perfectly with a big glass of red wine and makes some mighty delicious leftovers!  I plan to eat this stuff all weekend :)

Spicy Vodka Sauce with Italian Sausage

(Serves 4-6)

1 lb. penne (or pasta of your choosing)

2 TBSP olive oil

1 lb. spicy Italian sausage, removed from the casings and crumbled (my favorite is Trader Joe's spicy vino chicken sausage)

1 medium yellow onion, finely chopped

2 tsp kosher salt

Pinch crushed red pepper flakes (I like a large pinch)

2-3 cloves garlic, minced

1 28 oz. can San Marzano tomatoes

3/4 cup vodka

1/2 cup heavy cream

2 TBSP chopped fresh basil

Freshly grated parmesan cheese

Bring a large pot of salted water to a boil.  In a large skillet or dutch oven, heat the olive oil over medium heat. Add the sausage and cook, stirring, until browned, 4 to 5 minutes. Add the onions, salt, and red pepper flakes and cook, stirring, until the onions are soft and golden, about 5-7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cook, stirring, until thick, about 10 minutes. Add the vodka and cook until the sauce reduces by half, 5 to 6 minutes. You'll know the vodka has cooked off when you can take a big whiff of the sauce without your nostrils burning :)  Stir in the cream and cook until the sauce thickens, about 2 minutes. 

While the sauce is cooking and reducing, throw in your pasta and cook until just al dente.  Drain the pasta and set aside, reserving a cup or so of the pasta water.  Once the sauce reaches the desired consistency, stir in the basil and remove from the heat.  Toss the pasta with the sauce (adding a little pasta water if it seems too dry) and serve with plenty of freshly grated parmesan cheese on top.