Channel: Emeril Lagasse

Category: Howto & Style

Tags: spaghettibasileasy-to-makesausagemain dishitalian sausageparmigiano-reggianoemerilemeril lagassevodkatomato cream saucepastaheavy creamcrushed tomatoesparmesan cheese

Description: 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. For More Ways To Kick It Up A Notch Subscribe Here: youtube.com/user/emeril?sub_confirmation=1 Stay Connected With Emeril On: Instagram: instagram.com/emeril/?hl=en Facebook: facebook.com/Emeril Amazon: amazon.com/stores/EmerilLagasse/EmerilLagasse/page/C9077FD6-7285-4A34-AA59-FC3646A43590