Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Pasta with Vodka Sauce

Celtic Wolf
Celtic Wolf Posts: 4
edited November -1 in Pork


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


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.


Number of Servings: 4

Time to Prepare: