Today’s One Pot Penne alla Vodka with Spicy Andouille is a sponsored conversation written by me on behalf of Garofalo®. The opinions and text are all mine.
Looking for a way to streamline weeknight dinners or add some pizazz to your weekend recipe repertoire? Look no further than my One Pot Penne alla Vodka with Spicy Andouille recipe. It’s quick and it’s easy, but it’s fancy enough to whip together when you have guests coming over, too. Added bonus? As the name indicates, it’s made in just one pot.
We all know what that means: Easy clean up!
Easy recipes and easy clean up come in handy as we round that corner that is August, when the internet is buzzing with back to school preparations and recipes to make life less hectic. This recipe hits all those high points! And if you’re saying, “yeah, but….vodka”, I’ll have you know that you cannot taste the alcohol in this recipe. Any alcohol content from the vodka evaporates when simmering the sauce! I would suggest substituting a lighter flavored sausage than my spicy version, however when serving to younger palates.
Back to the pasta. Last year, I wrote an entire inRegister column titled “Oh, the Pastabilities” because when it comes to pasta, I think we can all agree that there are oh so many possibilities. My husband’s mother’s side of the family is all Italian so I know pasta is never frowned upon anytime I suggest it for dinner.
- 1 small onion, diced
- 3 cloves minced garlic
- 1 lb spicy andouille sausage, sliced thin
- 2 tablespoons olive oil
- 1/2 cup vodka
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup heavy whipping cream
- salt and pepper, to taste
- 1/2 tablespoon thyme
- 1/2 cup freshly grated parmesan cheese
- fresh basil, for garnish
- 1 lb penne pasta, cooked according to package instructions
- In a large saucepan or dutch oven over medium-high heat, saute onion, garlic and sliced sausage just until tender and beginning to brown. Remove pan from heat and slowly stir in vodka, scraping up the sausage bits. Return pan to heat and stir in crushed tomatoes. Bring sauce to a simmer then reduce heat to low, cover and let sauce simmer 20 minutes.
- Once sauce has simmered, remove from heat and stir in whipping cream, salt and pepper, thyme. Add the pasta and toss to coat. Once heated, add the parmesan cheese. Garnish with fresh basil.
Because he is partially Italian himself, it’s always interesting to learn the history behind the brands we purchase and the Garofalo® brand is no different.
Here’s what makes Garofalo pretty darn unique:
- Garofalo is the oldest and longest operating pastificio in Gragnano, Italy. It’s been in operation since 1789!
- Garofalo Pasta is IGP certified (Identificazione Geografica Proetta) which can only be carried by pastificio in Gragnano, Italy who meet strict production requirements to preserve the identity of the region’s pasta production.
- In addition to being IGP certified, Garofalo is also one of few Italian import pastas which is certified Non-GMO.
Now you’re probably hung up on the word “imported” and thinking that the pasta is hard to find and not readily available for purchase, but you’d be so wrong. I found it at my local Rouses! I chose the Penne Ziti Rigate but any of their pasta would work well with this recipe, too!
And because it’s Friday and you’re probably feeling lucky, head over to Instagram, find the photo of the One Pot Penne alla Vodka and enter to win a Garofalo pasta prize package.
Think of all the pastabilities (I just love saying that!) like these recipes: