Spicy Sausage Linguini with Vodka Sauce

2013-12-24-17.02.53

I found a great pork shoulder yesterday that was just begging to become sausage.  So I did just that.  This time I made spicy sausage instead of my normal breakfast sausage.  (recipe below)  It turn out just awesome.  So it became a base for a great pasta dish.  I’ve been a bit on a pasta kick lately so this hit the spot perfectly.

Let me know what y’all think of this one and tell me how you might change it up a bit to meet your taste.  I love hearing different versions. So don’t forget to comment below on your version if you change it any.

Ingredients:

  • 1 – 1 1/2 pounds fresh linguine  (boxed is ok)
  • 6 plum tomatoes (oven roasted)  (or one 12 oz. can diced tomatoes)
  • 2 tablespoons olive oil
  • 1 1/2 lbs. fresh ground spicy sausage (if store bought I prefer Purnell’s “Old Folks” Sausage)
  • 2 cloves garlic – minced
  • 1 sweet onion – diced
  • 1 green pepper – diced
  • 1  6 ounce can tomato paste
  • 1 cup sour cream
  • 1/4 cup vodka (optional)
  • 2 teaspoons dried basil

 

Place a large stock pot 3/4 full of water (salted very well) over high heat and bring to boil.

In large sauté pan over medium heat, add the olive oil.  While heating, break the sausage into bite size chunks and then put in sauté pan and brown evenly.  Be sure to get some brown on the sausage, that is where all the flavor will be.

About now you can add the pasta to the boiling water. Remember if you’re using fresh pasta it will only take 3-5 minutes to cook. If using boxed, follow directions on package. DON’T discard the pasta water.  You will be using it to thin the sauce some.

Add the onion and pepper to the sauté pan with the sausage and cook over medium heat till translucent.  Add the garlic and tomato paste and continue to cook for 3-4 additional minutes. Now add your roasted plum tomatoes, breaking them up with a wooden spoon a bit.

Add the sour cream, vodka and a bit of the pasta water to the sauté pan along with the basil.  You will add the pasta water to bring the sauce to the consistency you like.  Add slowly, you can always add more, but can’t take out any.  Cook about 5 minutes to cook out alcohol.

Serve with a bit of Parmigianino Reggiano cheese grated over top.

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