Cookbook Gallery Recipe - Penne And Sausage With Vodka Sauce

Penne And Sausage With Vodka Sauce

This recipe comes from the Portland restaurant 3 Doors Down by way of the Oregonian. It's not that hard to make but it does take a few hours. However, it is well worth it, and the recipe makes plenty for leftovers. I always serve it with a loaf of fresh French bread from our bread machine, and a bottle of good red wine -- Herky

Makes 4 to 6 servings.

water
6 mild Italian link sausage
2 tablespoons unsalted butter
1 small to medium onion, chopped
1 to 1 1/2 tsp. red pepper flakes
2 1-pound, 12 ounce cans whole Italian plum tomatoes, with liquid
1 cup vodka
1 cup whipping cream
1 1/2 Tbsp. tomato paste
3/4 to 1 pound penne pasta
1 cup coarsely grated Parmigiano-Reggiano cheese, divided
chopped fresh oregano for sprinkling

In a large pot, bring water to a boil. Add the sausage links and boil for 10 minutes. Remove the links and set aside.
In a heavy-bottomed saute pan or skillet, melt the butter and add onion and red pepper flakes. Cook over medium-low heat until the union is translucent. Stir in the whole tomatoes with liquid and simmer for 1 hour.
Add the sausage links and vodka and continue to cook at a simmer for another hour.
Turn the heat to high, add the cream and tomato paste and stir constantly for 10 minutes. Reduce to simmer and continue to cook for another 30 minutes.
Preheat oven to 450 degrees.
Meanwhile bring 4 quarts of water to boil in a large pot. Drop the pasta in the boiling water and cook, stirring frequently until molto al dente (about 1 minute from al dente - which is tender, but firm to the bite). Drain well and toss pasta and sauce in a casserole dish with 2/3 cup cheese.
Bake for 10 minutes. Remove from oven and sprinkle the remaining 1/3 cup cheese on top. Sprinkle with oregano and serve.

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