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    Shelley's Pasta with Vodka Sauce and Sausage View Edit

    Servings: Not specified

    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.

    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
    • 3 teaspoons minced garlic
    • 1/2 cup crushed tomatoes
    • 3 tablespoons vanilla 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

    Parsed from recipe text (no separate ingredient records).
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