Vodka sauce is a creamy tomato-based sauce that has become a beloved staple of Italian-American cuisine. Its origins are somewhat murky with several competing stories. Some accounts trace its roots to Italy, while some trace it to a restaurant in New York City.
My recipe is a delightful fusion of spicy Italian sausage with a subtle vodka kick, combined with the richness of imported San Marzano tomatoes. A splash of heavy cream elevates the decadence. It is served with tender potato gnocchi, for a perfectly satisfying meal. This sauce pairs well with any hearty pasta, so you can also use rigatoni, penne or cavatelli.
You will need:
4 mild Italian sausage links, casing removed
Red pepper flakes
Olive oil
Salt
1/2 cup finely chopped onion
4 large garlic cloves minced
1 28 oz San Marzano tomatoes
1/3 cup vodka
Minced parsley
1/2 cup heavy cream
Pecorino Romano cheese
1 package cooked gnocchi
Coat bottom of a pot with olive oil, add garlic, bring up heat and cook garlic to a golden brown, toss in a pinch of red pepper flakes and a pinch of salt. Add sausage and onion, breaking sausage up with a spoon. Once sausage is cooked through, pour in the vodka. Allow to simmer and infuse for about 10 minutes. Then, using your hands, crush San Marzano tomatoes into the sausage mixture. Sprinkle in 2 tbsp of parsley. Stir, cover and simmer for 30 minutes. Remove lid, turn the simmer way down and add the cream. Allow to warm through about 10 minutes, but do not bring to a boil. Toss cooked gnocchi into sauce, stir well, be careful not to break the pasta.
Serve into large pasta bowls, with an extra pinch of parsley and a generous about amount of grated cheese.
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