Penne Alla Vodka with Crispy Sausage

Method7 steps · about 30 min

1. 1

   Step 1: Bring a large pot of water to a boil and salt it as desired. Cook the dried penne (450 g) according to its packet until al dente, then drain.

   Uses Water for a large pot to cook the pasta, as needed · Salt for the pasta water, as needed · 450 g dried penne (source: 1 lb)

   
2. 2

   Step 2: Heat the olive oil (1 tbsp) in a skillet over medium heat. Add the uncased sausage and break it into small chunks. Fry until browned, crispy and fully cooked, reaching 71°C / 160°F. Lift the cooked sausage onto a plate and set aside while making the sauce.

   Uses 1 tbsp olive oil · 12 oz sweet Italian sausage, about 4 links, casings removed

   
3. 3

   Step 3: Return the same skillet to medium heat. Add the butter (2 tbsp), garlic (5 cloves) and chopped onion, and cook until the onion is soft and translucent.

   Uses Sausage skillet with retained pan juices · 2 tbsp butter · 5 cloves garlic, minced · 1 medium white or yellow onion, finely chopped

   
4. 4

   Step 4: Add the red pepper flakes (¼ tsp) to the softened onion mixture and cook, stirring, for 1 minute.

   Cook the pepper flakes for 1 minute · 1 minUses Softened onion, garlic and butter mixture · ¼ tsp red pepper flakes, or to taste

5. 5

   Step 5: Turn off an open flame before carefully adding the vodka (½ cup). Return the skillet to medium heat, bring to a simmer, then simmer for 3 minutes, stirring occasionally.

   Simmer vodka for 3 minutes · 3 minUses Onion and pepper-flake mixture · ½ cup vodka

   
6. 6

   Step 6: Add the tomato puree or sauce and bring back to a simmer. Reduce the heat to low; once the bubbling subsides, stir in the heavy cream (⅔ cup). Season with black pepper and some of the salt to taste.

   Uses Simmered vodka and onion mixture · 1 can (15 oz / source 425 g) tomato puree or tomato sauce · ⅔ cup heavy cream · Freshly ground black pepper, to taste · Salt for the sauce, to taste

   
7. 7

   Step 7: Reserve some of the cooked sausage for topping if desired. Stir the remaining cooked sausage, drained pasta and ½ cup grated Parmesan into the sauce. Divide into eight portions and top with any reserved sausage and extra Parmesan to taste.

   Uses Creamy tomato-vodka sauce · Cooked sausage lifted from the skillet, including optional reserved topping · Drained al-dente penne · ½ cup grated Parmesan cheese · Additional grated Parmesan cheese for serving, as desired