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.
In 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.
Meanwhile, 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.
Stir in the cream and cook until the sauce thickens, about 2 minutes.
Bring a medium saucepan of salted water to a boil. Add the pasta and cook until just al dente, following the package directions. Drain.
Toss the sauce with the pasta to coat evenly and top with cheese.
Ingredients
Directions
In 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.
Meanwhile, 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.
Stir in the cream and cook until the sauce thickens, about 2 minutes.
Bring a medium saucepan of salted water to a boil. Add the pasta and cook until just al dente, following the package directions. Drain.
Toss the sauce with the pasta to coat evenly and top with cheese.
