I’ve been on a pasta binge these past weeks that every time G asked what’s for dinner, it was either cheesy spaghetti, baked ziti or a pasta dish of some sort. It came to a point where before he even asked, he already had a pot of water boiling. Ha!
Not that he was one to complain, the kind soul. Or had anything to complain about in the first place. I mean, the cheesy spaghetti was spot on. The one-pot BBQ chicken pasta we had a few days was out of this world delicious. The pesto pasta with bocconcini and cherry tomatoes prior that was amazing with sides of green salad and crusty french rolls.
And this spaghetti with Italian sausage and vodka sauce? Nom nom heaven.
- 1 (16 ounces) package spaghetti
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound hot Italian sausage, casings removed and crumbled
- 1 sweet onion, peeled and finely chopped
- 3 cloves garlic, peeled and minced
- 1 cup vodka
- 1 cup chicken stock
- 1 (28 ounces) can crushed tomatoes
- salt and pepper to taste
- 1 cup heavy cream
- basil leaves, shredded
- shaved or grated Parmesan cheese, optional
- In a pot over medium heat, bring salted water to a boil. Add spaghetti and cook according to package directions for about 8 to 10 minutes or until firm to bite. In a colander, drain well.
- In a pot over medium heat, add olive oil and butter. Heat until butter begins to melt. Add Italian sausage and cook, breaking into pieces with back of spoon, until lightly browned.
- Add onions and cook, stirring occasionally, for about 3 to 5 minutes or until softened and begins to slightly caramelize. Add garlic and cook for about 30 to 40 seconds or until aromatic.
- Add vodka and cook for about 2 to 4 minutes or until reduced in half. Add chicken stock and crushed tomatoes. Bring to a boil. Lower heat and simmer, stirring occasionally, for about 8 to 10 minutes or until meat is fully cooked and sauce is reduced. Season with salt and pepper to taste.
- Add heavy cream and stir to combine. Continue to cook for about 3 to 5 minute or until sauce begins to bubble. Remove from heat.
- Divide spaghetti onto serving plates. Ladle sauce on top and garnish with basil leaves. Sprinkle with shaved Parmesan cheese, if desired.