February 10, 2011 by Sara Kreidler
Well, I failed to get a picture of the finished dish, but here is Toby’s picture of the sauce while it was finishing up on the stove. This is ultimate comfort food — I could eat this every day.
Adapted from one of my all time favorite cookbooks, “Everyday Italian” by Giada DeLaurentiis
- 1 quart marinara sauce
- 1 cup vodka
- 1/2 cup heavy cream, at room temperature
- 1/2 cup grated Parmesan
- 1 pound hot Italian sausage
- 2 red bell peppers, cut into chunks
- 1 pound of baby portabella mushrooms, cleaned and halved
- 1 pound penne
- In a large skillet, brown the sausage, breaking it into bite sized pieces.
- Add mushrooms and peppers to pan with sausage and saute.
- In a separate large pan, simmer the tomato sauce and vodka over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes.
- Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.
- Add the cooked sausage, mushrooms and peppers to the sauce and stir well to combine; simmer for 5-10 minutes.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes.
- Drain the pasta and transfer it to the pan with the sauce, and toss to coat.