Penne Al Cinghiale Recipe
penne pasta – wild boar sausage – peas – vodka cream sauce
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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot of boiling salted water, cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
- 3
Cook the Sausage
Add the wild boar sausage to the skillet, breaking it up with a spatula. Cook until browned and cooked through.
- 4
Add Vodka
Pour in the vodka, scraping any bits off the bottom of the skillet. Allow to simmer for about 2-3 minutes to let the alcohol cook off.
- 5
Make the Cream Sauce
Stir in the heavy cream and peas. Season with salt and black pepper to taste. Let the sauce simmer for 5 minutes until slightly thickened.
- 6
Combine Pasta and Sauce
Add the cooked penne pasta to the sauce and toss to coat well. Mix in the grated parmesan cheese and fresh basil.
- 7
Serve
Serve hot, garnished with additional parmesan cheese and fresh basil if desired.
