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.

Source

Servings/Yield