Directions: |
Directions:Fill pasta pot with hot water and bring to a boil. Add 4 spoons of kosher salt.
Heat a sauté pan over medium heat. While pots are heating, slice the sausages into 1/4 inch slices, on the diagonal.
Pour a tsp of olive oil in the sauté pan and spread with a paper towel. Add the sausages and lightly brown them about 5 minutes each side, turning with the tongs. (When they brown they lift a little off the pan. Turn too soon and they will stick) Brown the sausages in two batches so they don't overcrowd the pan. Remove them to a large plate and repeat. (If the sauté pan got too brown, wash or wipe it out to use for combining the whole dish.) Return pan to stove on low.
Warm the vodka sauce in a small sauce pot on low heat.
When the pasta water is fully boiling, add the pasta and stir with the net and keep on high to quickly return to a boil, stirring every couple minutes. Set your timer to cook pasta 1 MINUTE LESS THAN the instructions on the box. This is important not to overcook the pasta because it will continue to cook when you combine it.
Quickly remove the pasta from the water, reserving the pasta water.
With the sauté pan on low, combine the cooked pasta, cooked sausage and warmed vodka sauce in the sauté pan and add 1 ladle of the hot pasta water and carefully stir until combined. Add another ladle of pasta water if needed.
Serve hot with fresh parmesan cheese, black pepper and fresh basil, if you have it. Pairs well with green salad or sautéd spinach. |
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