1/2pounddry thin spaghetti pasta OR any other pasta
Package of Italian sausage
1/2cupfinely chopped onion
1/2tspred pepper flakes
1/4cupvegetable or chicken broth
114.5-ounce can diced tomatoes, undrained (next time I will use 2 cans and drain)
3Tbspthinly sliced fresh basil
Shredded Parmesan cheese and parsleyto top
Cook the pasta according to the package, drain and set aside.
Heat oil in a large sauce pot over medium heat. Add the chopped onion and cook until transparent. Add the garlic and red pepper flakes and cook until fragrant.
Add the vodka and slowly simmer until about 1/3 of the liquid is cooked down.
Add the vegetable stock, mix well and cook for about two minutes.
Add the tomatoes, basil and salt. Cook for about 15 minutes.
~ Cook the sausage while the sauce is cooking.
Transfer into the blender and blend well until smooth, make sure to open the flap to let the steam escape.
Return the sauce to the pot. Add the heavy cream, mix well and cook on medium for about 5 more minutes.
Top off the pasta with the sausage and sauce. Sprinkle with some shredded Parmesan and don't forget the fresh herbs :)
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you!