Sunday Supper: Pasta with Vodka Sauce and Pork Sausage
I'm exhausted. On Saturday, we drove to LA for a friend's art show and then drove back Sunday, which is, in my opinion a grueling amount of time to be in the car, in 100+ heat, on the 5. We did however manage to squeeze in a poolside lunch at Casa del Mar and some sketchy late night behavior. (And I mean that literally--our hosts, who are acquaintances at best-- welcomed us home latenight, and then broke out their sketch pads and started drawing us. Seriously. This, to me, was hilarious, since they were both totally straight-faced and didn't even acknowledge it--just sketched away while staring intently at us and holding another, completely unrelated conversation. The worst part was, when the final products were revealed, they were horrifying. Michael announced he was ending his friendship with the sketchy male upon seeing his rendering of me.)
ANYWAY, we were tired. So tired in fact, that we wasted $70 worth of tickets to The Alarm/Psych Furs/Fixx show at the Mezzanine, and instead, watched Bret Michaels in "Rock of Love" and Scott Baio in what has to be the saddest reality show ever conceived. Poor Chachi has the emotional depth of a sea pudding.
However, as most of you know by now, my cravings are powerful things, and even in a state of utter fatigue powerful enough to keep me from three great '80s rock bands, I will do what it takes to eat something super-satisfying.
On this particular Sunday, it was a Penne with Vodka Sauce and Pork Sausage.
Sadly, I was too tired to photograph it (yes, that tired), but I made it in under 20 minutes (beat that, Rachael Ray).
This is so easy and so delicious, I highly recommend it for a quick dinner that's good enough for guests.
Penne with Vodka Sauce and Pork Sausage
1 pkg penne
4 cloves garlic
26 oz diced tomatoes, including juice
1/2 c. Vodka
1/2 c. cream
1/2 pound ground pork sausage (w/fennel, if poss)
Parmigiano Reggiano
crushed red pepper
ollive oil
sea salt and coarse ground pepper to taste
Bring large pot of water to boil, add salt and olive oil and add pasta.
In separate skillet, warm olive oil and add garlic, minced. Keep heat on medium so garlic turns golden, but doesn't burn. Once you're there, add the tomatoes including their juice. Add a few shakes crushed red pepper, plus the vodka and bring to a boil. Once it boils, reduce to a simmer. In a second skillet or small saucepan, sauté your pork sausage until it's thoroughly cooked through and then set aside. By now, your pasta should be ready, so drain it and set aside. Your tomatoes and vodka will have been simmering for a few minutes, but you should probably let it go a bit longer to make sure the alcohol's been cooked out. I would say it should simmer at least 10-15 minutes, all told. At that stage, add the cream and salt and pepper to taste. Give it a stir and then add the penne and sausage to the sauce so everything gets blended and mixed through. Serve with generous gratings of parmigiano on top and enjoy.
ANYWAY, we were tired. So tired in fact, that we wasted $70 worth of tickets to The Alarm/Psych Furs/Fixx show at the Mezzanine, and instead, watched Bret Michaels in "Rock of Love" and Scott Baio in what has to be the saddest reality show ever conceived. Poor Chachi has the emotional depth of a sea pudding.
However, as most of you know by now, my cravings are powerful things, and even in a state of utter fatigue powerful enough to keep me from three great '80s rock bands, I will do what it takes to eat something super-satisfying.
On this particular Sunday, it was a Penne with Vodka Sauce and Pork Sausage.
Sadly, I was too tired to photograph it (yes, that tired), but I made it in under 20 minutes (beat that, Rachael Ray).
This is so easy and so delicious, I highly recommend it for a quick dinner that's good enough for guests.
Penne with Vodka Sauce and Pork Sausage
1 pkg penne
4 cloves garlic
26 oz diced tomatoes, including juice
1/2 c. Vodka
1/2 c. cream
1/2 pound ground pork sausage (w/fennel, if poss)
Parmigiano Reggiano
crushed red pepper
ollive oil
sea salt and coarse ground pepper to taste
Bring large pot of water to boil, add salt and olive oil and add pasta.
In separate skillet, warm olive oil and add garlic, minced. Keep heat on medium so garlic turns golden, but doesn't burn. Once you're there, add the tomatoes including their juice. Add a few shakes crushed red pepper, plus the vodka and bring to a boil. Once it boils, reduce to a simmer. In a second skillet or small saucepan, sauté your pork sausage until it's thoroughly cooked through and then set aside. By now, your pasta should be ready, so drain it and set aside. Your tomatoes and vodka will have been simmering for a few minutes, but you should probably let it go a bit longer to make sure the alcohol's been cooked out. I would say it should simmer at least 10-15 minutes, all told. At that stage, add the cream and salt and pepper to taste. Give it a stir and then add the penne and sausage to the sauce so everything gets blended and mixed through. Serve with generous gratings of parmigiano on top and enjoy.
posted by jamie at 11:30 AM
1 Comments:
Missed the PFurs, Alarm and Fixx for chachi? For shame! But the penne with vodka and pork sausage sounds wonderful and I'm thinking some frozen pork sausage might make it back to the ME!
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