RECIPE | PASTA WITH VODKA SAUCE

Today's feature is a pasta sauce that has become a bit of a family specialty.  I have brought it to multiple potlucks and every time, someone will always ask who brought the pasta.  It is a simple tomato based vodka sauce adapted from Linda Steidel's For Every Season There is a Pasta cookbook.  As always, feel free to adjust the ingredients according to your own preferences.





Ingredients:

• 12 oz. pasta of your choice
• healthy tip: try replacing with one medium spaghetti squash
• 4 tablespoons unsalted butter
• 2/3 cup vodka
• pinch of red pepper flakes
• 14 oz. pureed tomatoes
• 3/4 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup grated Parmesan or Mozarella
• 1 minced garlic clove
• 2 small basil leaves, chiffonade
• 2 large turkey sausages

In the past I have always used diced or pureed canned tomatoes but with such a bountiful crop of homegrown tomatoes this time of year, I decided to ditch the canned store-bought tomatoes.  The honey gold cherry tomatoes are incredibly sweet and mixed with the other varieties, made for a wonderful blend of fresh tomato flavors. 

1. Slice the turkey sausage and brown in a small skillet.  Set aside. 

2. Cook pasta in large pot according to package directions.  Drain and set aside.

In the past, I have used either penne or fusilli but today I decided to give whole wheat spaghetti a try.  

3. In a large skillet, melt the butter over medium heat. Add vodka and pepper flakes, simmering for about 2 minutes.

4. Add pureed tomatoes, cream, garlic and basil.  Simmer for around 10 minutes.  (The original recipe suggests simmering for 5 minutes but this sauce is quite thin and watery so simmering for longer helps to thicken the sauce.)

5. Season with salt and black pepper and add the turkey sausage. 

6. Add the pasta cheese to the skillet, mixing thoroughly. 

7.  Serve with fresh cheese for garnish and enjoy!