Pasta with Vodka Sauce

Celtic Wolf

Ingredients

1lb loose sweet or hot Italian sausage
1 small onion chopped.
3 Gloves of Garlic loosely chopped
5 or 6 Baby Bella Mushrooms slices
1 small can of sliced black olives - drained
1 can of petite diced tomatoes - drained
1/2 cub of Vodka
1/3 cup of cream
1 tbls. of basil or 1/4 cup of fresh basil chopped
1 tsp. Black Pepper

1/2 box of angel hair pasta.
Grated Parmigiana

Instructions

Pre-heat the Egg to 325 indirect Clean smoke. Boil Water for Pasta and cook till El Dente In a heavy aluminum skillet (cast iron will work) brown sausage, onions, and garlic with some EVOO
Add olives and mushrooms. Saute until mushrooms are soft.
Add diced tomatoes and saute until reduced
Remove skillet from egg and pour in vodka. With a long match light the fumes.
Once Fumes have died down return to the egg and add cream.
Let simmer until liquid is reduced by half.
Toss in Pasta and let saute for 5 minutes or so.

Serve topped with grated Parmigiana.

Notes

Number of Servings: 4

Time to Prepare: