Vodka Rigatoni with Hot Sausage

If you’ve only experienced vodka sauce out of a jar, you don’t know what you are missing. The alcohol in vodka enhances the flavor of tomatoes. This prize winning recipe for Vodka Rigatoni with Hot Sausage (a Tuttorosso recipe contest runner up) is even more unique, because in addition to the vodka, red wine is also used. The final result is a very rich, velvety, full-bodied sauce that has intense warming flavors and is thick with sausage. Although it’s easy to make, it does require 2 hours cooking time, in order to burn off all the alcohol. But, it so worth the time and effort. This dish will elevate your palate to a magical place of incomparable culinary pleasure.

I had grabbed a can of tomato paste before realizing it wasn't needed in this recipe, so I put an "x" over it.

Mince garlic. Chop onion. Chop basil. 

The original recipe called for “basil” flavored crushed tomatoes. Since the tomatoes I used were not basil flavored, I added about a teaspoon of dried basil to pump up the basil flavor (in addition to adding fresh basil). I also put the crushed tomatoes in a blender to get a smooth puree, as Mike is not a big fan of tomato chunks in his sauce.

Although I wanted to use all “hot” sausages, I ended up using half mild and half hot, because that’s all the store had available that day. So, I added a teaspoon of crushed red pepper flakes and some fennel seed to add that extra heat factor that would be missing.

In large pot (or Dutch oven), heat oil over medium heat. Saute garlic, sausage and onion for 10 minutes, breaking up meat constantly. 

Add crushed tomatoes, fresh basil, salt, black pepper, wine and 1 cup shredded cheese. Cook on medium heat for 1-1/2 hours, stirring every 5 minutes (to keep sauce and cheese from scorching). I know, it’s a pain, to have to be so attentive to the sauce, but, trust me, it is so worth the effort. 

Add the half & half and vodka. Reduce heat to simmer. Simmer for additional 30 minutes.

Meanwhile cook pasta according to package directions. Rinse and drain thoroughly.

Serve sauce over pasta and top with remaining cheese.

VODKA RIGATONI WITH HOT SAUSAGE
Source: Tuttorosso Italian Recipe Contest, 1st Runner Up
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 Tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 2 pounds hot Italian sausage, casings removed (or substitute spicy turkey sausage)
• 1 large onion, chopped
• 2 (28-ounce) cans crushed tomatoes, preferably with basil added (if not add 1 teaspoon dried basil)
• 1/4 cup fresh basil, chopped
• Salt and black pepper, to taste
• 1 cup red wine, preferably Pinot Noir
• 1 (8-ounce) package shredded Parmesan cheese, divided
• 2 cups half-and-half
• 3 Tablespoons vodka
• 1 (16-ounce) package rigatoni pasta (or pasta of your choice)

DIRECTIONS:

1. If desired, puree crushed tomatoes in blender.
2. In large pot (or Dutch oven), heat oil over medium heat. Saute garlic, sausage and onion for 10
    minutes, breaking up meat constantly.
3. Add crushed tomatoes, fresh basil, salt, black pepper, wine and 1 cup shredded cheese. Cook on
    medium heat for 1-1/2 hours, stirring every 5 minutes (to keep sauce and cheese from scorching).
4. Add the half & half and vodka. Reduce heat to simmer. Simmer for additional 30 minutes.
5. Meanwhile cook pasta according to package directions. Rinse and drain thoroughly.
6. Serve sauce over pasta and top with remaining cheese.

Easy Homemade Marinara Sauce

 

In my posting yesterday for Eggplant and Beef Meatballs, I promised to include my recipe for homemade Marinara sauce in today’s posting. Although I love the convenience of jarred sauces, nothing beats fresh sauce. This is my go-to tomato sauce. It’s so simple to make and tastes so much better than anything in a jar. Over the years, I’ve discovered that the brand of canned tomatoes used makes all the difference. Cheap brands don’t cut it. My canned tomatoes of choice is San Marzano. When I discovered this brand, there was no going back to any other brand after that. Anytime San Marzano goes on sale, we stock up.  I’ve developed this recipe using basic pantry ingredients, which includes dried herbs. Of course, if I know ahead of time I’ll be making a sauce, I replace the dried herbs with fresh. The main secret to success with this recipe is “slow simmering.” You can throw all the ingredients together in 5 minutes, but you will need “at least” an hour of slow simmer time to really develop the flavors. You can simmer on the stove-top; or put everything in the crockpot to slow cook. If you’re going to go through all the trouble of making homemade meatballs, eggplant, chicken parm or lasagna; why dummy it up with “sugary” jarred sauce? Top off your masterpiece with a masterpiece! Don’t have an hour to spare? Make up a double batch over the weekend, simmer 4 to 6 hours in the crockpot, then freeze; this way you’ll always have fresh sauce ready to serve. Mike doesn’t like tomatoes or tomato sauce, but when I tell him I’m making the sauce, he does a “happy dance.” He loves the flavors in this sauce. Trust me, there will be no going back to jarred sauces after you try this!

Finely chop onion. Mince garlic. If using fresh herbs, finely chop. When replacing dried herbs with fresh herbs, the basic “rule of thumb” is to use “at least” 3 times the dried amount. (So, if the recipe calls for 1 teaspoon of dried basil, replace with at least 1 Tablespoon fresh, or more, to taste.) Don’t leave out the wine in this recipe. It adds such a robust flavor to the sauce. Although, I generally use white Zinfandel, this time I used Chardonnay; and it was a wonderful replacement.

In blender, puree Italian tomatoes and diced fire-roasted tomatoes. 

Pour blended tomato purée in saucepan (or crockpot). Stir in balance of ingredients. Simmer for minimum of 1 hour on stove-top (the longer it simmers, the more flavorful it becomes), or 4 to 6 hours in crockpot. If I use a crockpot, I cover and heat on high until sauce is hot, then put it on low setting for balance of cooking time.

Perfect sauce each and every time!

EASY HOMEMADE MARINARA SAUCE
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 can (28-oz) Italian Tomatoes (preferably San Marzano diced)
• 1 can (14.5-oz) fire-roasted diced tomatoes
• 1 can (6-oz) tomato paste
• 1/2 cup white wine, preferably Chardonnay
• 6 Tablespoons extra virgin olive oil
• 1/4 teaspoon crushed red pepper
• 1/4 cup fresh parsley, chopped (or 2 Tablespoons dried)
• 2 cloves garlic, minced   
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon sugar
• 1 teaspoon Herbs de Provence, or to taste (optional)
• 1/3 cup finely chopped onion
• 1/2 cup grated Parmesan or Romano cheese

DIRECTIONS:

In blender or food processor, purée Italian tomatoes and diced fire-roasted tomatoes. Pour blended tomato sauce in saucepan (or crockpot). Stir in balance of ingredients. Simmer for minimum of 1 hour on stove-top (4 to 6 hours on low in crockpot).