Cheesy Crispy Penne Vodka with Sausage
A tale as old as time — penne and vodka sauce, jazzed up with sausage, melty mozzarella, and garlicky breadcrumbs. Baked until bubbly with a crispy top.
Ingredients
- 1 lb penne
- 2 small shallots, minced
- 5 cloves garlic, minced
- 1/2 tbsp + 1/4 cup olive oil
- 2 links sweet Italian sausage, removed from casing
- 1/2 cup tomato paste
- 1/2 tbsp Calabrian chili paste
- 2 tbsp vodka
- 2 cups heavy cream
- ~3/4 cup pasta water
- Grated parm
- 2 tbsp butter
- Basil
- 1 ball fresh mozzarella, cubed
- Salt and pepper
Preparation
- 1
Brown the sausage in a large sauce pan, then remove, leaving only 1/2 tbsp or so of the fat.
- 2
Add the finely cut shallot and grated garlic to 1/4 cup olive oil.
- 3
Sweat down for 3–5 minutes, then add the tomato paste and let it caramelize.
- 4
Add as much Calabrian chili paste or red pepper flakes as you want (start small — you can always add more) plus the vodka, and cook off the alcohol.
- 5
Add the heavy cream.
- 6
Cook the pasta in heavily salted water — SAVE 3/4 CUP PASTA WATER.
- 7
Add a bit of pasta water at a time, plus the butter, lots of parm, and fresh basil to the sauce — taste for salt and pepper.
- 8
Toss in the crispy sausage and half of your diced mozzarella.
- 9
Transfer to a baking dish, top with more mozzarella and grated parmesan, and bake at 375 for 20 minutes, then broil on low for 3–5 minutes for extra crisp.
- 10
Finish with garlicky breadcrumbs, cracked pepper, more parmesan, and enjoy!
Garlicky Breadcrumbs
Ingredients
- 1 cup panko breadcrumbs
- 2 cloves grated garlic
- 2 tbsp grated parmesan
- 1/2 tbsp chopped parsley
- 1/2 tbsp lemon zest
- Salt and pepper
- 2 tbsp olive oil
Preparation
- 1
Toast the breadcrumbs on medium heat in olive oil until lightly browned, then add the grated garlic to finish browning.
- 2
Mix in parmesan, parsley, lemon zest, salt, and pepper.