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Elicoidale with Sausage and Vodka Sauce

elicoidale sausage vodka sauce

 ½ pound spicy Italian sausage
 32 ounce jar marinara sauce
 ¼ cup Vodka
 ¼ cup cream
 salt and freshly ground black pepper to taste
 16 ounces dry Elicoidale pasta
 grated Parmigiano cheese
1

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.

2

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.

3

Stir in the cream and cook until the sauce thickens, about 2 minutes.

4

Bring a medium saucepan of salted water to a boil. Add the pasta and cook until just al dente, following the package directions. Drain.

5

Toss the sauce with the pasta to coat evenly and top with cheese.