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If you are having trouble finding elicoidale pasta substitute rigatoni. Vodka sauce is a very rich sauce that is like an amusement park for your taste buds. No kiddy rides here. Instead of cutting the casing off of tube sausages, in this recipe I used uncaseed sausage and rolled out to the size of links. I cooked them, then cut them into pieces for the sauce.
½ lb Italian sausagespicey Italian if you prefer
32 oz marinara sauce
¼ cup vodka
¼ cup cream
salt and freshly ground black pepper to taste
2 oz 2 ounces Elicoidale pastaany other pasta you like just keep it proportional, about 2 ounce per person, I really like it with think spaghetti.
grated Parmigiano cheeseoptional
2 babby bella mushrooms, slicedoptional
34 fresh basil or 1green onion, slicedoptional
1In a saucepan on Medium heat add the marinara sauce. When it starts bubbling add the vodka.
Cook until the sauce reduced some, about 15 minutes.
2Meanwhile, heat a skillet over medium high heat, take the sausage out of it's plastic casing and roll it out like a tube till it is about and inch wide. Add the sausage and cook until browned and all pink has disappeared, 6 to 10 minutes. Cut up into bite size pieces and then add sausage to sauce.
3Stir in the cream and cook until the sauce thickens, about 2 minutes.
4Bring a medium saucepan of salted water to a boil. Add the pasta and cook until just al dente, following the package directions. Drain.
5Toss the sauce with the pasta to coat evenly and top with cheese.
Ingredients
½ lb Italian sausagespicey Italian if you prefer
32 oz marinara sauce
¼ cup vodka
¼ cup cream
salt and freshly ground black pepper to taste
2 oz 2 ounces Elicoidale pastaany other pasta you like just keep it proportional, about 2 ounce per person, I really like it with think spaghetti.
grated Parmigiano cheeseoptional
2 babby bella mushrooms, slicedoptional
34 fresh basil or 1green onion, slicedoptional
Directions
1In a saucepan on Medium heat add the marinara sauce. When it starts bubbling add the vodka.
Cook until the sauce reduced some, about 15 minutes.
2Meanwhile, heat a skillet over medium high heat, take the sausage out of it's plastic casing and roll it out like a tube till it is about and inch wide. Add the sausage and cook until browned and all pink has disappeared, 6 to 10 minutes. Cut up into bite size pieces and then add sausage to sauce.
3Stir in the cream and cook until the sauce thickens, about 2 minutes.
4Bring a medium saucepan of salted water to a boil. Add the pasta and cook until just al dente, following the package directions. Drain.
5Toss the sauce with the pasta to coat evenly and top with cheese.
Elicoidale with Sausage and Vodka Sauce
