Bring a medium saucepan of salted water to a boil. Add the pasta and cook until just al dente, 5 to 6 minutes. Drain in a colander and return to the saucepan.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the sausage and cook, stirring, until browned and all pink has disappeared, 3 to 4 minutes. Add the onions, salt, and red pepper flakes and cook, stirring, until the onions are soft and golden, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cook, stirring, until thick, about 2 minutes. Add the vodka and cook until the sauce reduced by half, 3 to 4 minutes. Stir in the cream and cook until the sauce thickens, about 2 minutes. Stir in the basil and remove from the heat.
Toss the sauce with the pasta to coat evenly and transfer to a pasta bowl for serving. Top with cheese and sprig of basil and serve immediately.
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/pasta-with-vodka-sauce-and-sausage-recipe.html?oc=linkback
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (238g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 114 (42%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 20.4mg||6 %|
|Sodium 157.3mg||5 %|
|Potassium 446mg||12 %|
|Total Carbohydrate 15.8g||5 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 12.6g|
|Protein 3.1g||4 %|
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Calories per serving: 274
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