Last Sunday was my last day of summer vacation, as teachers reported back to school Monday for our annual week of work to prepare for the students' return on the twenty-seventh. To commemorate a great summer, I threw a pile of padron peppers in a frying pan, defrosted a box of Christopher Sauce, boiled a box of pasta and called it a party.
The padrons were so spicy that we all needed a beer before moving on to the pasta. Instead of crab and egg crepes, I kept it more traditional this time with sausage and rigatoni.
1. Heat 2 tbs olive oil in a sauce pan, then brown the sausage.
2. Remove the sausage and add the remaining 4 tbs oil and garlic.
3. Before the garlic begins to brown, add the crushed red pepper and let cook for 30 seconds.
The padrons were so spicy that we all needed a beer before moving on to the pasta. Instead of crab and egg crepes, I kept it more traditional this time with sausage and rigatoni.
Vodka Sauce with Sausage
Serves 4
1 pound sausage, casings removed
6 tbs olive oil
5 cloves garlic, diced
1+ tsp crushed red pepper
1 28-oz can crushed tomatoes or 2 cups Christopher Sauce or 2 pounds fresh tomatoes, cored, peeled and chopped
1/2 cup vodka
1 cup cream
1/2 tsp black pepper
12 fresh basil leaves, chopped or 1 tsp dried basil
salt
note: If you're using Christopher Sauce, you can skip steps 2 and 3.
1. Heat 2 tbs olive oil in a sauce pan, then brown the sausage.
2. Remove the sausage and add the remaining 4 tbs oil and garlic.
3. Before the garlic begins to brown, add the crushed red pepper and let cook for 30 seconds.
4. Add the tomatoes or Christopher Sauce. Simmer for 10 minutes, then add salt to taste.
5. Add the vodka, stir, and let simmer for another 5 minutes.
6. Add the cream, black pepper and basil. Stir and lightly simmer for 5 more minutes.
7. Transfer the sauce to a blender or food processor and mix until it
becomes a rough puree.
8. Return it to the pan and add the pasta and sausage. Toss, simmer for a couple more minutes and serve.
