Food Network: Penne a La Vodka Casserole

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Penne a La Vodka Casserole
Recipe courtesy Emeril Lagasse, 2005

Ingredients
4 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, cut crosswise into 1-inch slices
1 pound hot Italian sausage, cut crosswise into 1-inch slices
4 cups thinly sliced onions
1 3/4 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/4 cup thinly sliced fresh basil leaves
1 tablespoon minced garlic
1/2 cup vodka
2 (16-ounce) cans crushed whole tomatoes, with their juice
1 teaspoon Essence, recipe follows
1/2 cup heavy cream
1 tablespoon olive oil
1 pound penne pasta
15 ounces ricotta

1 cup grated Parmigiano-Reggiano
11/2 cups grated mozzarella
Crusty bread, for serving

Instructions
Preheat the oven to 350 degrees F.

Heat 2 tablespoons extra-virgin olive oil in a large skillet or saucepan over high heat. Add the
sausages and cook, stirring, until browned, 4 to 5 minutes. Add the onions, 3/4 teaspoon salt, and
the black pepper. Cook, stirring occasionally, until the onions are just soft, about 4 minutes. Add
the basil and garlic, and cook, stirring, for 2 minutes. Add the vodka and tomatoes; reduce the heat
to medium-low, and simmer, uncovered, stirring occasionally, for 40 minutes. Add the Essence and
heavy cream, stir to mix, and simmer for 5 minutes. Remove from the heat.

To cook the pasta, combine 4 quarts water, the 1 tablespoon olive oil, and the remaining 1 teaspoon
salt in a large pot over high heat. Bring to a boil, add the pasta, and cook until al dente, 12 to
14 minutes. Remove from the heat and drain well. Combine half of the ricotta cheese and half of the
Parmigiano-Reggiano with the remaining 2 tablespoons extra-virgin olive oil in a large mixing bowl.

Add the pasta and toss to coat evenly. Add the sausage mixture and mix well. Add the remaining
ricotta cheese and the remaining Parmigiano-Reggiano and mix well.

Transfer the mixture to a 9 by 13-inch baking dish. Sprinkle with the mozzarella. Bake until bubbly
and golden, about 45 minutes. Remove from the oven. Serve warm with crusty bread.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou
Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and
Morrow, 1993.