3 tablespoons unsalted butter
2 large garlic cloves, pressed
half pound of hot Italian sausage, removed from casing and chopped
One 25-35 ounce can of Italian peeled tomatoes, drained and coarsely chopped
½ teaspoon crushed red pepper
½ cup heavy cream
¼ cup vodka
1 pound penne
½ cup freshly grated Parmesan cheese
No nutrition information available
In a skillet large enough to hold the cooked pasta, melt the butter over medium heat. Add the garlic and cook until golden, about 2 minutes. Add the Italian sausage and cook for 5 minutes or until done. Add the tomatoes and crushed red pepper and simmer for 10 minutes. Stir in the cream and cook, stirring well for 1 minute. Add the vodka and cook for 2 minutes. Season to taste with salt.
Meanwhile, bring at least 4 quarts of water to a boil in a large pot. Once boiling, add pasta and salt to taste. Cook, stirring frequently, until the penne is al dente. Drain pasta in cold water, reserving some of the cooking water. Add pasta to the skillet with the sauce and toss the pasta until it is well coated.
Add a little of the reserved cooking water if the sauce is too thick. Add in the cheese and toss again. Serve immediately.