Recipe

Penne A La Vodka Casserole Recipe

Add Step-by-Step Photos	Twohot / All my dishes 1 year ago this dish is spicy Prep:35m Cook:1m Servings:5	Twohot
	very good

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Ingredients

• 4 tablespoons extra-virgin olive oil

• 1 pound sweet Italian sausage, cut crosswise into 1-inch slices

• 1 pound hot Italian sausage, cut crosswise into 1-inch slices

• 4 cups thinly sliced onions

• 1 3/4 teaspoons salt

• 3/4 teaspoon freshly ground black pepper

• 1/4 cup thinly sliced fresh basil leaves

• 1 tablespoon minced garlic

• 1/2 cup vodka

• 2 (16-ounce) cans crushed whole tomatoes, with their juice

• 1 teaspoon Essence, recipe follows

• 1/2 cup heavy cream

• 1 tablespoon olive oil

• 1 pound penne pasta

• 15 ounces ricotta

• 1 cup grated Parmigiano-Reggiano

• 11/2 cups grated mozzarella

• Crusty bread , for serving

Directions

Preheat the oven to 350 degrees F.

Heat 2 tablespoons extra-virgin olive oil in a large skillet or saucepan over high heat. Add the sausages and cook, stirring, until browned, 4 to 5 minutes. Add the onions, 3/4 teaspoon salt, and the black pepper. Cook, stirring occasionally, until the onions are just soft, about 4 minutes. Add the basil and garlic, and cook, stirring, for 2 minutes. Add the vodka and tomatoes; reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, for 40 minutes. Add the Essence and heavy cream, stir to mix, and simmer for 5 minutes. Remove from the heat.

To cook the pasta, combine 4 quarts water, the 1 tablespoon olive oil, and the remaining 1 teaspoon salt in a large pot over high heat. Bring to a boil, add the pasta, and cook until al dente, 12 to 14 minutes. Remove from the heat and drain well. Combine half of the ricotta cheese and half of the Parmigiano-Reggiano with the remaining 2 tablespoons extra-virgin olive oil in a large mixing bowl. Add the pasta and toss to coat evenly. Add the sausage mixture and mix well. Add the remaining ricotta cheese and the remaining Parmigiano-Reggiano and mix well.

Transfer the mixture to a 9 by 13-inch baking dish. Sprinkle with the mozzarella. Bake until bubbly and golden, about 45 minutes. Remove from the oven. Serve warm with crusty bread.

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

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