The title would more accurately be “Spicy Chipotle Sausage Fusilli in Vodka Cream Sauce.” But that’s too long. This recipe was adapted from a recipe for “Chicken Sausage Rigatoni in a Spicy Vodka Sauce.” It would probably go well with plain old chicken substituted in as well. Enjoy.
More pictures of the process in my Food September 2010 photo album.
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1 pound sausage, casings removed
- 1/2 cup chopped onion
- 1 jalapeno, chopped
- 3 cloves garlic, finely chopped
- 1/2 cup roughly chopped green pepper
- 1 teasp paprika
- 1 teasp oregano
- 1 teasp parsley (use chopped fresh if you like)
- 1 teasp basil
- salt & pepper to taste
- 1 28-oz can diced tomatoes
- 1/3 cup vodka
- 1 cup heavy cream
- 1 pound fusilli noodles (or whatever noodles you want)
- 1 cup grated Asiago cheese
Directions
Set a pot of water to boil for your pasta. In large saute pan, over medium heat, melt butter with oil. Add sausage and brown. Add onions, jalapeno and garlic and saute until softened. Add green pepper, paprika, spices, salt and pepper (except for fresh parsley, if you are using it; save it til the end). Cook a few more minutes.
Generously salt your pasta water and throw in the pasta. Cook until al dente (12 mins or so).
Meanwhile, add ‘matoes to the sauce and simmer for about 10 mins. Add vodka and cream and cook a few minutes more. Toss in cheese (and fresh parsley if you have it). Drain pasta and add to the sauce. Mix it up well and serve.
You’re going to need some nice fresh garlic bread and red wine. As you see in the picture we had a nice cheap Italian (Mezzomondo Negroamaro Salento).