- 450g dried penne pasta
- 450g Italian sausagemeat
- 55g unsalted butter
- 1 onion, finely diced
- 0.5 tsp salt
- 2 cloves of garlic, minced
- 1 tsp red pepper flakes
- 1 can chopped tomatoes
- 235 ml whipping cream (US “heavy cream”)
- 2 tbsp vodka
- “4 cups loosely packed spinach leaves”
- Cook pasta in salted water until al dente. Drain and keep warm.
- Meanwhile, brown sausage in a cast-iron skillet over medium heat until cooked through; remove and drain on paper towels.
- Melt butter in the same skillet; add onions and salt, and sauté until tender, about 6-8 minutes.
- Add garlic and red pepper, cook for about 5 minutes.
- Add tomatoes, cream, vodka, and return the sausage to the pot. Allow the mixture to come to a slow simmer, reduce heat to low and simmer 10 minutes uncovered.
- Prior to serving, fold in the pasta, followed by the spinach, and toss until spinach is wilted and incorporated.
- Made the Italian sausagemeat with English sausagemeat, worked ok (but took a long time to brown to a happy level)
- Failed at “keeping the pasta warm”; next time will try to time pasta to be done when sauce is
- Used whole 300ml tub of whipping cream
- Used whole bag of spinach
- Didn’t use any garlic or red pepper flakes
- No garlic, no red pepper flakes, and Italian sausagemeat made with pork mince not English sausagemeat
- 200g bag of spinach
- Leaving the pasta in the water was easier but made for wetter, less-good sauce