PASTA IN PINK VODKA SAUCE WITH SWEET ITALIAN SAUSAGE AND HOMEMADE RICOTTA

Ciao Bella|Italian|Pasta|Pork

Ingredients

1 ½ pounds sweet Italian bulk sausage

1 large onion, chopped

8 garlic cloves, peeled and chopped

2 teaspoons red pepper flakes

1 tablespoon Dish off the Block Ciao Bella Italian Spice Blend

1 teaspoon salt

1 teaspoon black pepper

1 cup vodka

1, 28 ounce can San Marzano tomatoes

1, 15 ounce can chopped tomatoes

2 tablespoons tomato paste

2 cups heavy cream

1 pound mafaldine pasta (or your favorite shape), cooked al dente according to package directions

2 cups homemade ricotta

Instructions

Make the ricotta and keep in the fridge until 30-60 minutes before you are ready to serve the pasta. Let it sit at room temperature for 30 minutes to 1 hour to take the ‘chill off’ before serving.

Place the sausage in a large deep skillet and cook over medium high heat, breaking it up with a spatula. When sausage is almost cooked through and broken into small pieces, add the onions and garlic. Continue cooking, stirring frequently, until onions are soft and translucent, about 4-5 minutes.

Add the red pepper flakes, Ciao Bella Italian seasoning, salt, and pepper to the pan and mix until combined. Add the vodka to the pan and cook, stirring occasionally, until the liquid is reduced by half, about 4-5 minutes.

Add the tomatoes and tomato paste to the pan, breaking up the whole tomatoes with the spatula, and cook for 4-5 minutes, stirring occasionally, letting the flavors combine.

Add the heavy cream to the pan and cook for 10-12 minutes more on a low boil, stirring frequently and allowing the sauce to reduce slightly and thicken.

Toss the al dente pasta with the sauce in the pan and cook for another 2-3 minutes. Serve in bowls, topped with a generous ‘dollop’ of homemade ricotta and garnished with fresh chopped basil. DEVOUR!!