Sausage and Vodka Sauce Pasta

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mince shallot. Microplane garlic.

Step 2

Remove sausage casings, break meat into ragged 1-inch chunks.

Step 3

Grate Parmesan. Tear or chiffonade basil.

Step 4

Bring a large pot of salted water to a rolling boil.

Step 5

Heat olive oil in a large pan over medium-high heat.

Step 6

Brown sausage chunks undisturbed for 2–3 minutes per side (not fully cooked through).

Step 7

Transfer sausage to a plate with a slotted spoon, leaving fat in pan.

Step 8

Lower heat to medium. Add shallot to pan, cook 2 minutes until soft.

Step 9

Add red pepper flakes (if using), cook 30 seconds.

Step 10

Add microplaned garlic, cook 30–60 seconds until fragrant (do not burn).

Step 11

(Optional) deglaze: splash in ¼ cup white wine or pasta water, scrape up browned bits, reduce by half.

Step 12

Pour in jarred vodka sauce. Stir in heavy cream and browned sausage (plus juices).

Step 13

Lower heat to low, simmer gently while pasta cooks.

Step 14

Add pasta to boiling water. Cook 1 minute less than box directions.

Step 15

Reserve ½ cup pasta water before draining. Do not rinse pasta.

Step 16

Add drained pasta to sauce pan with ¼ cup reserved pasta water.

Step 17

Stir in most of the grated Parmesan (reserve some for garnish).

Step 18

Toss over medium heat for 1 minute until sauce clings to pasta. Add more pasta water if too thick.

Step 19

Remove from heat. Stir in fresh basil.

Step 20

Plate immediately. Top with remaining Parmesan and a few small basil leaves.