You may also like
Categories:
olive oil hot Italian turkey sausage yellow onion salt red pepper garlic tomatoes vodka heavy cream fresh basil parmigiano-reggiano cheese fresh basil
Viewed: 118 - Published at: 9 years agoIngredients
- 1 lb spaghetti
- 2 tablespoons olive oil
- 1 lb hot Italian turkey sausage, casing removed and crumbled
- 1 cup yellow onion, chopped
- 1/2 teaspoon salt
- 1 pinch crushed red pepper flakes
- 6 garlic cloves, minced
- 1 (28 ounce) can crushed tomatoes
- 6 tablespoons vodka
- 6 tablespoons heavy cream
- 3 tablespoons fresh basil, minced
- 1/2 cup parmigiano-reggiano cheese, freshly grated
- 1 sprig fresh basil, for garnish
Method
- 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.
