Ingredients
- 1 pound penne pasta
- 2 (3.5 lb) Italian sausage, cut in bite size pieces
- 4 cloves garlic-grated
- ½ teaspoon pepper flakes
- 28 ounces tomatoes, crushed
- ¾ teaspoon salt
- 2 tablespoons vodka
- ½ cup heavy cream
- ¼ cup flat leaf parsley
- ¼ cup EVOO
Directions
Cook the penne el dente. Heat oil and saute sausage for 5-7 minutes. Add garlic and pepper flakes until garlic is tender. Add tomatoes and salt. Bring to boil, reduce to a simmer for 15 minutes. Add vodka and cream, bring to boil. Simmer for 15 minutes. Add pasta to coat and top with parsley. |