This recipe is an original creation specifically for the cooking contest. I used the mild Italian sausages but you could increase the heat by using the spicy type & adding more cumin. I served it with Caesar salad & Garlic bread. My DH just loved the sauce & wants me to make this dish again!!

Ingredients

4 serv.

Italian pork sausage (sweet or spicy)↗1 lb
butter↗2 tablespoons
olive oil↗1 tablespoon
large onion↗1
diced
garlic cloves↗3
minced
medium red pepper↗1
seeded & cut into strips
medium zucchini1
cut into strips
tomato sauce↗1 can
(14 ounce)
salt↗1 teaspoon
white pepper1⁄2 teaspoon
cumin↗1⁄2 teaspoon
vodka↗1⁄3 cup
half-and-half cream↗1⁄2 cup
nutmeg↗1⁄4 teaspoon
freshly grated parmesan cheese1⁄3 cup
lb penne↗1
tablespoon parsley, finely chopped↗1

Step-by-step instructions

1
Prick sausage casings several times& cook in lightly salted, boiling water for 3 minutes.
2
Drain, cool& slice into rounds about 1/2 inch thick.
3
Melt butter& oil in a very large skillet.
4
Add sausages, onion & garlic; cook on medium heat until sausages are lightly browned.
5
Add peppers & zucchini & cook for 2 minutes.
6
Bring a large pot of lightly salted water to a boil.
7
Add penne & cook, according to package directions, until al dente (approx 9 minutes).
8
Drain well.
9
In the meantime, add tomato sauce, salt, pepper & cumin to the sausage mixture.
10
Simmer, stirring occasionally, for about 6 minutes or until sauce starts to thicken.
11
Add vodka & cook for another minute, stirring constantly.
12
Add the cream, nutmeg& Parmesan; simmer for 2 minutes, stirring constantly. Add pasta to skillet; toss or stir well and serve sprinkled with parsley & additional Parmesan.

Source: food.com

Original recipe ↗

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