Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. radiatori pasta
2 tbsp. extra virgin olive oil
1/2 shallot, finely chopped
4 garlic cloves, minced
1/2 lb. hot Italian sausage
1/4 cup vodka
14 oz. crushed tomatoes
1/2 tsp. salt
1/2 cup heavy cream
1/3 cup Parmigiano Reggiano, finely grated
1 tbsp. Italian parsley, finely chopped
Bring a large pot of water to a boil.
Meanwhile, heat the olive oil in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 3-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant.
Add the hot Italian sausage to the pan and sauté over medium-high heat for 5-8 minutes until fully cooked, crumbling the meat with a wooden spoon.
Add 1/4 cup of vodka to deglaze the pan. Stir until the vodka has fully evaporated.
Stir in the crushed tomatoes and salt. Let simmer over low heat for 15 minutes.
Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1/2 cup pasta water.
Remove the sauce from heat and stir in the heavy cream and Parmigiano. Add more salt to taste.
Strain the pasta and add it to the pan along with the sauce and 1/4 cup pasta water. Toss on high heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with Italian parsley and more Parmigiano.