Penne a la Vodka Casserole

Day 4 of 5 Days of Pasta and today I give you an Emeril Lagasse recipe from his new cookbook, Emeril’s Potluck. I was fortunate to have won this cookbook through a giveaway that #SundaySupper was hosting. This cookbook has very few pictures but page after page of amazing recipes.

I wanted to try something from it and so today I give you Penne a la Vodka Casserole. This dish I make thinking of my dad. He would have loved this recipe. He was a huge fan of Italian food and loved pasta, most of all a cream/tomato sauce. This one is for you dad, Happy Father’s Day!! This pasta casserole is so full of flavor, with two kinds of sausage and lots of cheese!! Emeril’s recipes are always a sure fire hit. We enjoyed this very much and I hope you do. ENJOY!!

Penne a la Vodka

5.0 from 1 reviews
Penne a la Vodka Casserole
Author: 
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
A fantastic casserole so full of flavor!!
Ingredients
  • 4 Tbsp. extra virgin olive oil
  • 1 lb. sweet Italian sausage, cut into 1" slices
  • 1 lb. hot Italian sausage, cut into 1" slices
  • 4 cups thinly sliced onions
  • 1¾ tsp. salt
  • ¾ tsp. freshly ground black pepper
  • ¼ cup thinly sliced fresh basil leaves
  • 1 Tbsp. minced garlic
  • ½ cup vodka
  • 2-16 oz. cans whole tomatoes, crushed with their juices
  • 1 tsp. Emeril's Original Essence
  • ½ cup heavy cream
  • 1 lb. penne pasta
  • 15 oz. ricotta cheese
  • 1 cup grated Parmigiano-Reggiano
  • 1½ cups grated mozzarella cheese
  • Crusty bread for serving
Instructions
  1. Preheat oven to 350F. In a large skillet heat 2 Tbsp. olive oil over high heat, add the sausages and cook until browned. Add the onions, ¾ tsp salt and the black pepper. Saute until onions are transparent. Stir in the basil and garlic and cook for another 2 min. Add the vodka and tomatoes. Reduce heat to low and simmer for 40 min. Add the Essence and the cream, stir to mix, and simmer for 5 min. Remove from heat. Set aside.
  2. Bring a large pot of water to boil with the remaining tsp. of salt. Add the pasta and boil until al dente according to manufacturer's instructions. Drain. Combine half of the ricotta, and half the Parmesan with the remaining 2 Tbsp. olive oil in a large mixing bowl. Add the pasta and toss to coat. Next, add the sausage mixture and the remaining ricotta and Parmesan, mix well.
  3. Spray a 9x13" baking dish with cooking spray and add mixture. Top with mozzarella cheese. Bake for 45 min. until golden brown and heated through. Serve with crusty bread.
  4. Adapted from Emeril's Potluck cookbook

 

 

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Comments

  1. Jackie says

    Q: This recipe looks delish but I have kids..Does the vodka cook off? I don’t want my kids drunk at ages 7 & 10! lol
    Jackie

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