Penne With Cheesy Sausage Vodka Sauce |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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This is budget-friendly Sunday dinner special, and makes enough to have plenty left over for delicicous quick meals after work during the week. Ingredients:
1 lb bulk sausage |
1 medium onion, diced |
1 bell pepper, diced |
1 lb mushroom, sliced thick |
2 garlic cloves, minced |
1/4 cup fresh basil, chopped coarsely |
3 (14 ounce) cans diced tomatoes |
1/2 cup vodka |
1 cup gruyere cheese, shredded |
1 cup parmesan cheese, shredded |
1/2 cup heavy cream |
8 ounces mozzarella cheese, shredded |
1 lb penne pasta |
salt and pepper |
Directions:
1. In large sauce pan or dutch oven, crumble sausage and cook over medium heat until no pink remains. Break into fine mince with a wooden spoon as it cooks. Add onions and bell pepper, season with salt and pepper, and continue to cook over medium until translucent, about 5 minutes. Be caareful not to let them brown. Stir in mushrooms and cook until they give up their liquid, about another 2 minutes.
2. Stir in the garlic and basil, then add the undrained tomatoes and vodka. Simmer over low heat, uncovered, for 40 minutes, stirring from time to time.
3. Cook penne pasta according to package directions, drain well, and set aside.
4. Slowly stir the Guyere and Parmesan cheese into the tomato sauce. When the cheese has all melted, turn off the heat and slowly stir in the heavy cream.
5. Preheat the oven to 350. Add the penne to the tomato sauce and stir well to mix evenly. Empty the entire mixture into a 13 baking dish. Top with the mozarella cheese and bake uncovered in a 350 degree oven for 30 minutes, or until cheese has melted and turned a light golden brown.
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