Baked spaghetti alla vodka is great when you're feeding a crowd. A creamy vodka sauce baked with bucatini pasta for an easy fabulous meal that you can prepare in twenty minutes.
Prep Time: 20minutes
Cook Time: 45minutes
1lbsweet Italian Sausage
1lbhot Italian sausage
16ouncesprepared vodka cream sauce(2 cups)
15ouncesricotta cheese(1 ½ cups)
1 ½cupsmozzarella cheese(grated)
Preheat oven to 350º.
Heat a large skillet over high. Remove casings from sausages and add to the pan breaking apart as they cook. Cook until browned, about 5 minutes. Add onions and salt and pepper and cook until the onions have softened, about 5 minutes. Add fresh basil and garlic and cook an additional minute. Add prepared vodka sauce and reduce heat to low. Let simmer for 10 minutes.
While the sausage is cooking, cook pasta in salted water until it is al dente. Drain.
In a large bowl, combine half of the ricotta and half of the parmesan along with 2 tablespoons of olive oil. Add the hot pasta and toss to coat. Add the sausage mixture and mix well. Ad the remaining ricotta and parmesan and mix. Pour into a very large baking dish or 2 smaller ones and sprinkle with mozzarella cheese. Bake until bubbly and golden, about 45 minutes.
Can be refrigerated before baking for 2-3 days. When ready to bake, remove from the refrigerator and let warm to room temperature before baking.
Barbara's Notes + Tips
This can be refrigerated before baking, just bring to room temperature before placing in the oven.