Penne with Spicy Vodka Tomato Cream Sauce

Last updated: 10 October 2008, 8:24am CDT (GMT -0500)




  1. Heat a medium skillet over medium heat. While heating, remove casing from sausage. Once drops of water immediately sizzle upon contact with skillet, add sausage to skillet. Cook, breaking up the meat, until no pink remains. Cover a plate with several layers of paper towels. Move the sausage onto the paper towels. Use more paper towels to get as much of the grease out/off of the sausage and skillet as possible.
  2. Return the slightly-healthier sausage to the skillet. Add garlic and red pepper, stirring until garlic is golden-brown. Add tomatoes and salt. Bring to a boil then reduce heat and simmer 15 minutes.
  3. As soon as you start the simmer for the sauce, bring a large pot of lightly-salted water to a boil. Add pasta and cook for 8-10 minute or until al dente. Drain and rinse with hot water.
  4. When sauce is done with its 15 minute simmer, add vodka and cream. Bring to a boil then reduce heat to low.
  5. Transfer pasta from strainer to a large serving bowl. Add sauce to serving bowl and toss for 1 minute. Stir in fresh parsley and serve. Serve alongside parmesan that can be added at the table.

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