LINGUINI WITH KIELBASA, TOMATOES, AND SPINACH IN PINK VODKA SAUCE

2 Tbs. olive oil

1 large onion, chopped

8 garlic cloves, peeled and chopped

1 small red bell pepper, chopped

12 ounces kielbasa, cut into ¼” rounds (or half-moons if large)

1 cup frozen corn, thawed

1, 14.5 ounce can chopped tomatoes

¾ cup vodka

1 cup heavy cream

1 teaspoon salt

1 teaspoon black pepper

2 teaspoons dried basil

½ cup grated parmesan cheese, plus more served on the side for sprinkling

1 pint grape or cherry tomatoes, cut in half

3 cups baby spinach leaves, packed

1 pound linguini, cooked al dente to package directions

Heat olive oil in a large skillet with sides. Sauté the onions, garlic, and red bell pepper over medium high heat until fragrant, about 2 minutes. Add the kielbasa and cook 3-4 minutes until lightly browned.

Add the corn, canned tomatoes, vodka, cream, salt, pepper, and dried basil to the pan. Cook at a low boil for 5 more minutes, stirring frequently, allowing the sauce to reduce.

Gradually stir in the parmesan cheese and add the fresh tomatoes and spinach. Continue cooking for 3-4 more minutes until a luscious creamy sauce has formed.

Toss the hot pasta directly into the sauce to coat. Serve hot with more grated parm on the side. YUM!

Pasta

Pork

Beef