Penne with Vodka Sauce is rich in flavor with ricotta and sausage baked into an amazing vodka sauce.This meal is going to be your new best friend. The perfect make ahead casserole to enjoy at home or take to a friend.
Course: entree
Cuisine: Italian
Servings: 12
Prep Time: 20minutes
Cook Time: 1hour30minutes
Ingredients
4tablespoonsolive oil
1lbsweet Italian sausage
1lbhot Italian sausage
4cupsonions(thinly sliced, about 2-3 onions)
¼cupfresh basil(thinly sliced)
salt and pepper
3clovesgarlic(minced)
½cupvodka
28ouncecan whole tomatoes(with the uice)
1teaspoondried thyme
⅛teaspooncayenne
½cupcream
1tablespoonolive oil
1lbpenne pasta
15ouncesricotta cheese
1cupparmesan cheese(grated)
1 ½cupsmozzarella cheese(grated)
Instructions
Preheat oven to 350º.
Heat 2 tablespoons of olive oil in a large dutch oven or large skillet over high heat. Remove casing from sausages and add to pan breaking apart as they cook. Cook until browned, about 5 minutes. Add onions and salt and pepper. Cook until onions have softened, about 5 minutes. Add basil and garlic and cook for an additional minute. Add vodka and crush tomatoes with your hands. Reduce heat to medium-low. Simmer uncovered, stirring occasionally for 40 minutes. Add thyme, cayenne and heavy cream, stir to combine and simmer for 5 minutes.
While cooking, cook pasta with a tablespoon of olive oil and salt until al dente. Drain.
In a large bowl combine half of the ricotta cheese and half of the parmesan and 2 tablespoons of olive oil. Add the pasta and toss to coat. Add the sausage mixture and mix well. Add the remaining ricotta and parmesan and mix well. Pour into a 9 x 13 inch baking dish and sprinkle with mozzarella cheese. Bake until bubbly and golden, about 45 minutes.
Barbara's Notes + Tips
You can substitute shallots for a slightly milder onion flavor. They are smaller than white or yellow onions, so grab a couple.
If you don't like a lot of heat, substitute mild sausage for the spicy.
Half and half can be substituted for heavy cream if you want to lighten up the sauce a bit.
If you have access to an Italian market, try to buy your ricotta there. It will be fresh and much better than what you can find at the grocery.