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SERVES:
4-6

INGREDIENTS:

• 1 pound hot Italian sausage


• 1 medium onion, peeled and diced


• 1 large clove garlic, peeled and minced


• Olive oil as needed for cooking garlic and onions


• 1 pound Farfalle pasta (or other dried pasta of choice)


• 1 28-ounce can crushed tomatoes


• 1/3 cup vodka


• Approx. 1/2-3/4 cup heavy cream


• 1 6-ounce bag baby spinach

PROCEDURE:

Remove the casings from 1 pound of hot Italian sausage, crumble it and add it to a large pan with a splash of olive oil and cook it on medium high heat. Brown the sausage all around, take it out of the pan and let it rest on a clean plate.

Add a little more olive oil to the pan and add 1 large diced onion and 1 large minced clove of garlic and cook those to soften.

Once the onions are going, add the 1 pound box of farfalle to a large pot of boiling water and, when the onions have softened up, add 1 28-ounce can crushed tomatoes, add the sausage back to the pot and bring that up to a simmer.

Add about 1/3 cup of vodka and let that cook for a couple of minutes and then add enough heavy cream to lighten it up a bit and give it a good sauce consistency.

Let that cook down for 3-4 minutes and add the bag of baby spinach and let it wilt into the mix.
Once the pasta is done, drain that and it is time to eat.

HINTS:

Use cheese tortellini for an interesting twist instead of the dried pasta.