A delightful pasta dish with a creamy vodka sauce, enhanced by savory sausage and fresh herbs.
Boil water in a large pot, add salt, and cook the spaghetti until al dente. Drain and set aside.
Reserve some pasta water to adjust the sauce consistency later.
Heat olive oil in a skillet over medium heat, add the sausage, and cook until browned.
Break the sausage into small pieces for even cooking.
Add chopped onion, salt, and red pepper flakes to the skillet and sauté until the onion is soft.
Stir frequently to prevent the onion from burning.
Add minced garlic to the skillet and cook until fragrant.
Garlic burns quickly, so keep an eye on it.
Stir in the crushed tomatoes and cook until the sauce thickens.
Simmer gently to develop the flavors.
Pour in the vodka and cook until reduced by half.
Ensure the alcohol cooks off for a balanced flavor.
Stir in the heavy cream and cook until the sauce is creamy.
Adjust the cream quantity to your preference for richness.
Combine the sauce with the cooked pasta and toss to coat evenly.
Add reserved pasta water if the sauce is too thick.
Garnish with grated cheese and fresh basil before serving.
Serve immediately for the best taste and texture.
Continua nella nostra app per un'esperienza migliore
