Elicoidale with Sausage and Vodka Sauce
Spicy Garlic Edamame
April 6, 2014
Parmesan Rainbow Rotini
April 7, 2014
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.
Vodka sauce is a very rich sauce that is like an amusement park for your taste buds.
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.