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Penne & Turkey Sausage
alla Vodka
Makes 6 Servings
*1 pound Italian turkey sausage, such as Shady Brook Farms or Honeysuckle White
*26-ounce jar spaghetti sauce or marinara
*1/2 cup vodka
*1 bay leaf
*Salt and freshly ground black pepper
*1 pound penne rigate or rigatoni
*Garlic salt
*3/4 cup light cream
*1/2 cup grated Parmesan cheese
*1/2 cup grated Romano cheese
*2 tablespoons fresh basil, chiffonade
*Additional chopped basil and cheese for garnish
1Remove turkey sausage from casings and discard casings. Cook sausage in a skillet, breaking up meat while it is cooking, until cooked through. Drain any fat.
2Pour spaghetti sauce or marinara into a large saucepan. Add cooked sausage, vodka and bay leaf. Season to taste with salt and pepper. Bring to a simmer over low heat and allow to cook for about 30 minutes to allow flavors to combine, stirring occasionally.
3Meanwhile, cook pasta according to package directions in boiling water that has been seasoned with garlic salt.
4When pasta is almost ready to serve, remove bay leaf from sauce. Stir in light cream and heat through. Reseason with salt and pepper, if desired. Add cheeses and basil and stir until cheese melts.
5When pasta is done, drain well. Combine with sauce and toss to coat. Sprinkle individual servings with additional chopped basil and cheeses as garnish.