Recipe - Spicy Sausage over Fresh Pasta with Vodka, Basil, and Parmesan

Thank you to Colleen Jordan Chumbley for this awesome recipe! She has been busy slaving away in her kitchen and we all get to benefit!


1/4 cup olive oil 1/2 a shallot, finely chopped 1 garlic clove, finely grated/minced 1/2 - 1 lb spicy Italian sausage 1/2 cup tomato paste 2 TB vodka 1 cup heavy cream 1 tsp crushed red pepper flakes Kosher salt & freshly ground pepper 1 package Garden of Esther pasta, prepared according to package directions and 1 cup of pasta water reserved 2 TB unsalted butter Parmesan cheese, to taste 1/4 cup chopped fresh basil


Heat oil in a large skillet or Dutch oven over medium heat. Add the sausage and brown.


Add shallot and garlic and cook, stirring occasionally, until softened, about 5 minutes.


Add tomato paste and cook, stirring occasionally, until paste is brick red and starts to caramelize, about 5 minutes.


Add vodka and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes. Add cream and red pepper flakes and stir until well blended. Season with salt and pepper. Remove from heat.


Add cooked pasta to sausage mixture along with butter and 1/2 cup pasta water. Cook over medium-low heat, stirring constantly and adding more pasta water if needed, until butter has melted and a thick, glossy sauce has formed, about 2 minutes.


Season with salt and pepper and add Parmesan, tossing to coat.


Divide pasta among bowls, then top with basil and more Parmesan. Buon Appetito!

Colleen could be a food stylist! Yum!

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To learn more about Esther's journey to the world of fresh from the garden pasta, read here.

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