Ingredients

The following ingredients have 8 Servings
  • 1 pound uncooked spaghetti
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 sweet onion, peeled and finely chopped
  • 3 cloves garlic, peeled and minced
  • 1 pound hot Italian sausage, casings removed and crumbled
  • 1 cup vodka
  • 1 cup chicken stock
  • 1 can (28 ounces) San Marzano crushed tomatoes
  • salt and pepper to taste
  • 1 cup heavy cream
  • basil leaves, chiffonaded
  • Parmesan cheese

Instruction

  • In a pot over medium heat, bring salted water to a boil. Add spaghetti and cook according to package directions for about 8 to 10 minutes or until firm to bite. In a colander, drain well.
  • In a pot over medium heat, add olive oil and butter. Heat until butter begins to melt. 
  • Add onions and cook, stirring occasionally, for about 3 to 5 minutes or until softened and begins to slightly caramelize. Add garlic and cook for about 30 to 40 seconds or until aromatic.
  • Add Italian sausage and cook, breaking into pieces with back of the spoon, until lightly browned. Drain excess fat as needed.
  • Add vodka and cook for about 2 to 4 minutes or until reduced by half. 
  • Add chicken stock and crushed tomatoes. Bring to a boil. Lower heat and simmer, stirring occasionally, for about 8 to 10 minutes or until meat is fully cooked and sauce is reduced. Season with salt and pepper to taste.
  • Add heavy cream and stir to combine. Continue to simmer for about 3 to 5 minute or until sauce begins to bubble. Remove from heat.
  • Divide spaghetti onto serving plates. Ladle sauce on top and garnish with basil leaves. Sprinkle with shaved Parmesan cheese, if desired.