this is one of my fav's
this is a rachel ray recipe, but i tweeked it
1 package of your favorite raw andouille sausage sliced
1 tablespoon extra virgin olive oil (EVOO), once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Preparation
Heat a large skillet over moderate heat. Add the EVOO, butter, garlic, and shallots. Gently saut? the shallots for 3-5 minutes to develop their sweetness. Add the vodka to the pan ? three turns around the pan in a steady stream will equal about 1 cup. Reduce the vodka by half, about 2 or 3 minutes. Add the chicken stock and the tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper and other italian spices
when sauce simmers in a separte pan cook sliced andouille in about a 1/2 tablespoon of oil. after sausage is cooked spoon sausage into sauce. DO NOT discard or clean the pan you just cooked sausage in. over medium heat pour in about a 1/2 cup of white wine to that pan and reduce in the fatty leftover sausage excrement for a few mins. then pour that into pasta sauce also.
Stir the cream into the sauce. When the sauce returns to a bubble, remove it from the heat. Drain the pasta. Toss the hot pasta with the sauce and the basil leaves. Pass the pasta with crusty bread. sauce to a bubble and reduce heat to simmer. Season with salt and pepper and top with parmigiano reggiano
it's very easy and unreal:toast:
this is a rachel ray recipe, but i tweeked it
1 package of your favorite raw andouille sausage sliced
1 tablespoon extra virgin olive oil (EVOO), once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Preparation
Heat a large skillet over moderate heat. Add the EVOO, butter, garlic, and shallots. Gently saut? the shallots for 3-5 minutes to develop their sweetness. Add the vodka to the pan ? three turns around the pan in a steady stream will equal about 1 cup. Reduce the vodka by half, about 2 or 3 minutes. Add the chicken stock and the tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper and other italian spices
when sauce simmers in a separte pan cook sliced andouille in about a 1/2 tablespoon of oil. after sausage is cooked spoon sausage into sauce. DO NOT discard or clean the pan you just cooked sausage in. over medium heat pour in about a 1/2 cup of white wine to that pan and reduce in the fatty leftover sausage excrement for a few mins. then pour that into pasta sauce also.
Stir the cream into the sauce. When the sauce returns to a bubble, remove it from the heat. Drain the pasta. Toss the hot pasta with the sauce and the basil leaves. Pass the pasta with crusty bread. sauce to a bubble and reduce heat to simmer. Season with salt and pepper and top with parmigiano reggiano
it's very easy and unreal:toast:
