Penne A La Vodka Casserole| Emeril Lagasse

Next time you’re in the mood for Italian food, definitely give this Penne A La Vodka Casserole a try. Based on a classic dish, Emeril kicks up his version a few notches with the addition two kinds of sausage and three varieties of cheese. And if that wasn’t enough, a rich and delicious tomato, vodka and cream sauce bring it all together for a restaurant quality meal in the comfort of your own home.

PENNE A LA VODKA CASSEROLE
SERVES 10 TO 12

3 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, removed from casing
1 pound hot Italian sausage, removed from casing
4 cups thinly sliced onions
1 tablespoon minced garlic
1 3/4 teaspoons salt
½ teaspoon freshly ground black pepper
28-ounce can whole tomatoes, crushed with your hands
1/4 cup thinly sliced fresh basil leaves
1/2 cup vodka
1/2 cup heavy cream (optional)
1 pound penne pasta
1 cup grated Parmigiano-Reggiano cheese
15 ounces ricotta cheese
1 1/2 cups grated mozzarella cheese
Crusty bread, for serving (optional)
Heat 2 tablespoons olive oil in a large skillet or saucepan over high heat. Add sausage and cook, stirring and breaking into pieces, until browned, 4 to 5 minutes. Add onions, garlic, 3/4 teaspoon salt, and black pepper. Cook, stirring occasionally, until onions are just soft, about 4 minutes. Add tomatoes and 6 tablespoons vodka, reduce heat to medium-low, and let simmer, uncovered, stirring occasionally, for 40 minutes. Add heavy cream, stir to incorporate, and let simmer for 5 minutes more. Remove from heat.

Preheat the oven to 375 degrees F.

In a large pot, combine 4 quarts water and remaining teaspoon salt. Bring to a boil over high heat and add pasta. Cook until al dente, 12 to 14 minutes. Remove from heat and drain well. Transfer to a large bowl and drizzle with remaining tablespoon oil and toss to coat. Add the sausage mixture and stir until well combined. Add Parmigiano-Reggiano and ricotta and stir to coat evenly. Stir in remaining 2 tablespoons vodka.

Transfer pasta mixture to a 9-by-13-inch baking dish. Sprinkle evenly with mozzarella cheese. Bake until bubbly and golden, about 45 minutes. Remove from oven. Serve warm with crusty bread, if desired.

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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