Looking for a recipe that delivers a big bang of flavor with very little effort? Emeril’s Pasta with Vodka Sauce and Sausage for the win tonight!
PASTA WITH VODKA SAUCE AND SAUSAGE
SERVES 2 to 4
½ pound spaghetti
2 tablespoons olive oil
½ pound Italian sausage, removed from the casing and crumbled or chopped
1 cup chopped yellow onions
3/4 teaspoon salt
Pinch crushed red pepper flakes
3 teaspoons minced garlic
One 14.5-ounce cans crushed tomatoes
¼ cup vodka
½ cup heavy cream
2 tablespoons thinly sliced fresh basil leaves
Freshly grated Parmigiano-Reggiano, for garnish
Sprig fresh basil, for garnish
Bring a large of salted water to a boil.
Meanwhile, in a large skillet, heat olive oil over medium heat. Add sausage and cook, stirring, until browned all over, 3 to 4 minutes. Add onions, salt, and red pepper flakes and cook, stirring, until onions are soft and golden, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes and cook, stirring, until thick, about 8 minutes.
Add pasta to boiling water and cook until al dente.
Add vodka to the skillet and cook until sauce has reduced by half, 3 to 4 minutes. Stir in the cream and cook until the sauce thickens, about 4 to 5 minutes. Stir in the basil and remove from the heat.
Toss pasta with sauce to coat evenly and transfer to shallow bowls for serving. Top with cheese and a sprig of basil and serve immediately
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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