Pasta with Vodka Sauce and Sausage
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1212
- Total Fat
- 62
- Saturated Fat
- 22
- Carbohydrates
- 105
- Dietary Fiber
- 8
- Sugar
- 13
- Protein
- 35
- Cholesterol
- 127
- Sodium
- 1220
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
1/4 pound spaghetti
1 tablespoon olive oil
1/4 pound Italian sausage, removed from the casing and crumbled or chopped
1/2 cup chopped yellow onions
1/2 teaspoon salt
Pinch crushed red pepper flakes
2 teaspoons minced garlic
1/2 cup crushed tomatoes
3 tablespoons vodka
2 tablespoons heavy cream
1 to 2 tablespoons chiffonade of fresh basil leaves
Freshly grated Parmigiano-Reggiano, for garnish
Sprig fresh basil, for garnish
Directions
- Bring a medium saucepan of salted water to a boil. Add the pasta and cook until just al dente, 5 to 6 minutes. Drain in a colander and return to the saucepan.
- Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the sausage and cook, stirring, until browned and all pink has disappeared, 3 to 4 minutes. Add the onions, salt, and red pepper flakes and cook, stirring, until the onions are soft and golden, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cook, stirring, until thick, about 2 minutes. Add the vodka and cook until the sauce reduced by half, 3 to 4 minutes. Stir in the cream and cook until the sauce thickens, about 2 minutes. Stir in the basil and remove from the heat.
- Toss the sauce with the pasta to coat evenly and transfer to a pasta bowl for serving. Top with cheese and sprig of basil and serve immediately.