Sausage Penne Alla Vodka Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil (use 1 tbsp salt per 4-6 quarts). Add 1 lb penne and cook until 1-2 minutes shy of al dente according to package instructions (about 9-10 minutes). Reserve 1 cup pasta cooking water, then drain and set aside.

Brown sausage

While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb removed-casing Italian sausage, breaking it up with a spatula. Cook until browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer sausage to a plate, leaving rendered fat in the pan; discard excess fat leaving about 1 tbsp.

In the same skillet with ~1 tbsp fat, reduce heat to medium and add the chopped onion. Sauté until softened and translucent, about 5 minutes. Add 3 minced garlic cloves and 1 tsp red pepper flakes; cook 30-45 seconds until fragrant. Add 1 cup sliced roasted red peppers and cook 1-2 minutes to warm through.

Push vegetables to the side of the skillet and add 2 tbsp butter and 2 tbsp tomato paste. Cook the tomato paste 1-2 minutes, stirring, until it darkens slightly to remove raw taste. Stir the vegetables and paste together.

Carefully add 1/4 cup vodka to the pan (stand back, it may flame). Simmer 1-2 minutes to reduce and cook off most alcohol.

Add the 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp freshly ground black pepper, and 1 tsp salt. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 8-10 minutes to thicken slightly.

Stir in 1 cup heavy cream, taste and adjust salt and pepper. If sauce is very thick, add up to 1/2 cup reserved pasta water to loosen to a saucy consistency. Return cooked sausage to the skillet and stir to combine and heat through.

Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.

Combine drained penne with the vodka sausage-tomato sauce in the skillet (or in a large bowl) until evenly coated. Transfer mixture to the prepared baking dish and spread in an even layer.

Drop 3 tablespoons dollops of ricotta evenly across the top (use three about the size of a tablespoon each). Dot 3 tablespoons basil pesto in between the ricotta dollops.

Sprinkle 1 1/2 cups shredded pizza mozzarella evenly over the pasta, then scatter 1 cup grated Parmesan across the top (reserve a small amount to finish after baking if desired).

Bake in the preheated oven 12-15 minutes, until the cheese is bubbly and golden in spots. For a browned finish, switch oven to broil for 1-2 minutes—watch closely to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with torn fresh basil leaves and an optional sprinkle of remaining Parmesan. Serve hot.