Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
August 7 2017
Cooking With Booze: Penne a la Vodka
1 lb. dried penne pasta
1 lb. Italian sausage, casings removed
4 Tbsp. unsalted butter
1 onion, finely diced
½ tsp. kosher salt
2 cloves garlic, minced
1 tsp. red pepper flakes
1 lb. button mushrooms, sliced
1 16 oz. can crushed tomatoes
1 cup heavy cream
2 Tbsp. vodka
4 cups loosely packed spinach leaves
Parmigiano Reggiano cheese, grated to taste
Cook pasta in salted water until al dente. Drain and keep warm.
Meanwhile, brown sausage in a cast-iron skillet over medium heat until cooked through; remove and drain on paper towels.
Melt butter in the same skillet; add onions and salt, and sauté until tender, about 6-8 minutes.
Add garlic, red pepper, and mushrooms; cook until mushrooms are tender, about 5 minutes.
Add tomatoes, cream, vodka, and return the sausage to the pot. Allow the mixture to come to a slow simmer, reduce heat to low and simmer 10 minutes uncovered.
Prior to serving, fold in the pasta, followed by the spinach, and toss until spinach is wilted and incorporated. Serve with grated cheese.
*** Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames. ***