I am a big lover of spicy foods… jalapenos/serranos, cayenne pepper, hot sauce, red pepper flakes, etc. It’s no wonder why I always add spicy sausages to my pasta with vodka sauce. Ooowee!
- 2 cans of tomato sauce
- ½ c. heavy cream (let come to room temperature)
- 1 c. vodka
- ½ c. grated parmesan cheese
- 1 package of noodles
- 3 spicy Italian sausages (remove casing)
- Salt & freshly ground black pepper to taste
- Oregano, Garlic, etc… any additional spices you want to toss into your sauce
- Creamy goat cheese to top the pasta off with
Place two skillets and a big stock pot on three different burners on top of your stove.
- Larger skillet: Pour the tomato sauce and vodka in, bring to simmer. Let simmer for 20 minutes, stirring frequently.
- Medium skillet: Warm a little extra virgin olive oil into, crumble the Italian sausages in, tossing from time to time, to brown. Once brown, remove from heat, strain out grease, and set aside.
- Large stock pot: fill ¾ of the way with water and a teaspoon of kosher salt. Heat and bring to a boil.
Meanwhile, once the tomato sauce and vodka has simmered for 20 minutes, add the heavy cream and parmesan cheese. Stir. Taste. Season with salt, pepper, and spices to your liking.
Once the large stock pot has come to a boil, toss in your pasta noodles. (I am become a big fan of the ‘No Yolks’ pasta for a couple reasons: they are much lighter to cook/eat, they stay moist and delicious when reheating leftovers, cholesterol free, they become incredibly fluffy when you cook them, & I never feel as HUGE/FULL after I eat them for dinner, verses normal whole wheat penne pasta.) Noodles will take anywhere between 6 & 10 minutes. Boil them til al dente, stirring occasionally.
Side note: in college, my roommates and I used to cook spaghetti noodles all the time… we would determine if they were cooked but tossing one noodle against the wall/ceiling (whatever you preferred at whatever hour you were cooking)… if they stuck, then they were done. If they didn’t… lucky you… you got another chance throw food. Today, I realize two things: a.) if the pasta sticks (& this only works with spaghetti noodles), the pasta is overcooked. And b.) it’s horrible to have to scrape off your walls, and since we are in “Big People” apartments now, the taste-test way works best.
Once your pasta is cooked, strain. Toss it back into the big stock pot. Pour the sauce over the noodles and toss to coat. Then add your pieces of Italian sausage. Toss again. Top with clumps of goat cheese, and serve. (If you don’t like goat cheese, you can add some grated parmesan to top off your pasta dish.) Enjoy!