Ingredients

The following ingredients have 6 Servings
  • 1 lb mild Italian sausage, ground
  • 1/2 cup red onion, small dice
  • 3 garlic cloves, minced
  • 1/2 lb pancetta or prosciutto, diced (optional)
  • 1/2 cup vodka
  • 1 (28 oz) can whole tomatoes
  • 1 (28 oz) can diced tomatoes
  • 1 tsp salt
  • 1/2 cup heavy cream
  • 2 cups parmesan, grated or shaved
  • 3 cups Italian (lacinato) kale, ribs removed, roughly chopped
  • 1 cup flat leaf parsley, stems removed, roughly chopped, divided
  • 1 lb penne pasta
  • 1 cup water
  • 1 (8 oz) ball fresh mozzarella
  • red chili flakes

Instruction

  • Preheat oven to 375° F.In a large pot over medium heat cook the sausage until crumbly but not cooked all the way through
  • Add the onion and garlic and pancetta
  • Cook for 5 minutes until the onions soften and garlic is fragrant
  • Add the vodka and the tomatoes to the pot, crushing the whole tomatoes with your hands as you add them
  • Simmer for 10-15 minutes to burn off the alcohol and cook down the tomatoes
  • Add the salt, heavy cream and 1 ½ cups of the parmesan
  • Simmer another 5 minutes until nice and creamy.Add the chopped kale, ½ cup parsley and 1 cup water to the pot
  • Pour the uncooked penne pasta noodles into a 9x13 pan
  • Pour the contents of the pot over the noodles and toss to mix together evenly, pressing as much dry pasta down into the liquid as possible
  • Cover and place in the preheated oven.(If the pot you are using is capable of going in the oven, then just add the cup of water over the top, press as much dry pasta down into the liquid as possible, cover with a lid and place in the preheated oven.)Bake pasta dish covered for 40-45 minutes
  • Remove dish from the oven, take off the lid and place the sliced mozzarella onto the baked pasta
  • Place uncovered back in the oven for 10-15 minutes longer until the mozzarella is melted and the pasta sauce is bubbly
  • Sprinkle with remaining chopped parsley, remaining parmesan cheese and a few red chili flakes if desired.* Note: You can always sub crushed tomatoes for the whole tomatoes, but we find the whole tomatoes offer a much richer flavor and a thicker sauce