Penne with Spicy Vodka Sauce ( serves 8 )
Inspired by a recipe found here.
Oh, how I love pasta. Natalie loves it too. But since with live with Anti-white-flour-shudder-to-think-about-wheat-flour Man aka Bryan, all of my pasta recipes I have accumulated had to be put on the back burner… until now! Brown rice pasta saves the day. It’s a great alternative for any pasta dish, is available in a variety of shapes, and is quite easy to make. And if you are worried about the taste, the brown rice pasta tastes just like it’s flour pasta cousin. Even naked, the taste difference is undetectable. The best thing about brown rice pasta is that it is wheat-free, gluten-free, cholesterol-free, and sodium-free. Woo hoo!
This penne recipe is really incredible. While it satisfies the traditional creaminess and richness of penne vodka, there is also a slight spiciness that amplifies the flavors and brings excitement to the dish. While I used two links of organic Italian chicken sausage, I would definitely suggest adding more sausage to create an even hardier meal that’ll leave you rubbing your bellies in joy.
- 1 pound uncooked brown rice penne pasta
- 1/4 cup extra virgin olive oil
- 2 tsp. minced garlic
- 1/2 tsp. crushed red pepper flakes
- 1 (28oz.) can crushed tomatoes
- 3/4 teaspoon salt
- 2 tablespoons vodka
- 1/2 cup heavy whipping cream
- 1/4 cup chopped fresh parsley
- 2 (3.5 ounce) links organic Italian chicken sausage
- Parmesan cheese (optional)
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente; drain.
In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown. Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and parmesan cheese and serve!