LINGUINI WITH KIELBASA, TOMATOES, AND SPINACH IN PINK VODKA SAUCE
2 tablespoons 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
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 Italian seasoning 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!