Fusilli Alla Vodka

Name: Fusilli Alla Vodka
Ingredients: 250 g fresh sausage, casings removed; 200 g pancetta or 200 g prosciutto, diced; 1 tablespoon olive oil; 1 red onion, chopped; 2 garlic cloves, chopped; 480 g whole canned tomatoes, from a can; 1/2 cup vodka; 100 g collard greens, roughly chopped; 1 teaspoon sea salt; 1 teaspoon ground black pepper; 1/3 cup heavy cream; 3/4 cup parmesan cheese, grated; 400 g fusilli; 1/2 cup water; 120 g fresh mozzarella cheese, torn into small pieces

15 ingredients

9 steps

Ingredients

250 g fresh sausage, casings removed
200 g pancetta or 200 g prosciutto, diced
1 tablespoon olive oil
1 red onion, chopped
2 garlic cloves, chopped
480 g whole canned tomatoes, from a can
1/2 cup vodka
100 g collard greens, roughly chopped
1 teaspoon sea salt
1 teaspoon ground black pepper
1/3 cup heavy cream
3/4 cup parmesan cheese, grated
400 g fusilli
1/2 cup water
120 g fresh mozzarella cheese, torn into small pieces

Directions

1

In a large pot over medium heat cook the sausage and pancetta in olive oil for 3-4 minutes, until crumbly but not cooked all the way through.
2

Add the onion and garlic, cook for 5 minutes until onions are translucent.
3

Add the vodka and the tomatoes, crushing them as you put them in the pot. Simmer for 10-15 minutes to burn off the alcohol and cook down the tomatoes.
4

Add the chopped collard greens, and toss to coat.
5

Add the salt, pepper, heavy cream and Parmesan cheese. Simmer another 5 minutes until nice and creamy.
6

Add dried fusilli to the pot and toss to coat.
7

Transfer pasta mixture to a lined baking dish, add water to the pasta mixture and press as much dry pasta down into the liquid as possible. Cover and place in the preheated oven.
8

Bake pasta dish covered for 40-45 minutes at 190°C.
9

Remove dish from the oven, take off the lid and place the torn pieces of mozzarella onto the baked pasta. Place uncovered back in the oven for 10-15 minutes longer until the mozzarella is bubbly and browned in spots.