Thursday, September 9, 2010

Spicy sausage pasta in cream sauce

I got this recipe off of my best friend's blog. My dad and brother hunt a lot so we constantly have a freezer full of deer sausage that I'm always trying to use. This was a great way to use some up! Ross loved it! I've noted my changes in green.


* 1 pound italian sausage 2 links deer sausage
* 1 pound beef link sausage
* 1 small chopped onion
* 1 jalapeno, chopped
* 3 cloves garlic, chopped
* 1 green bell pepper, chopped
* 1 heaping teaspoon Paprika
* 1 heaping teaspoon Italian seasoning
* Salt and pepper
* 1 can diced tomatoes 2 cans diced tomatoes
* 1/3 cup vodka 1/3 cup pasta water
* 1 cup half & half
* 1 pound rigatoni 1 pound whole wheat spiral pasta
* 1 cup grated Asiago cheese
* chopped fresh basil and parsley I didn't have fresh, so I used dried

Bring a pot of water to boil for the pasta. In a large saute pan over medium heat brown italian sausage and add your cut-up beef sausage link. Add onions, jalapenos and garlic and saute until softened, about 5 minutes. Add green pepper, paprika, Italian seasoning, salt and pepper, to taste, and cook a few minutes more.

Add your pasta to your boiling water and cook until al dente. Add your can of tomatoes to the meat skillet and simmer for about 10 minutes or so.

Now, add the vodka and half & half, and cook a few minutes more. Feel free to add real cream if you feel like living on the wild side. I'll stick with the half& makes me feel better about myself.

Now, when everything is done, add your pasta to a big bowl, pour in your skillet creation, throw in your grated cheese and fresh herbs, give it a good mixin' and you're ready to eat!

This is absolutely delicious. I've made it twice in about a 2-3 week span. Oh, I forgot to tell you...I also sprinkled in some red pepper flakes to my meat/onion/tomato skillet while it was cooking. Just to give it a little extra kick.

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