Top with cheese and sprig of basil and serve immediately.
Bring a large pot of lightly salted water to a boil.
Cook the pasta according to the package directions, omitting salt and fat.
Ingredients of Brad's chicken sausage pasta w/ tomato, basil, vodka cream sauce
- Prepare 2 cups of cooked, cubed chicken.
- It's 1/2 of hilshire farms kielbasa, sliced 1/4 inch thick.
- It's 1/2 package of tri colored rotini.
- You need 3 of Roma tomatoes, diced.
- Prepare 1/4 of large onion, diced.
- You need 1 cup of vodka.
- You need 8-10 of lg basil leaves, fresh.
- It's 1 tbs of minced roasted garlic.
- You need 1 pint of heavy cream.
- Prepare 1/2 cup of milk.
- It's 1-2 tbs of powdered chicken bouillon, to taste.
- It's of parmigian Romano cheese blend.
- You need 1/4 cup of cornstarch mixed with 1/3 cup cold water.
Brad's chicken sausage pasta w/ tomato, basil, vodka cream sauce step by step
- Cook pasta in a LG sauce pot in 2 qts water to al dentè..
- Drain pasta but don't rinse. You will need the starch on the noodles.
- Place the tomatoes and onion in a Dutch oven. Add 1 cup water. Simmer on med high until tomatoes are well stewed. 20-25 minutes. You will probably have to add water several times, but never exceed a cup when adding. Stir often..
- When tomatoes are very stewed, wait till water is almost gone. Add vodka, basil, and garlic. Simmer until vodka reduces by half..
- Reduce heat to med low. Add cream, milk, chicken, sausage, and bouillon. Stir well. Bring to a simmer..
- When mix is bubbling, slowly add cornstarch mixture, stir constantly. When thickened, add pasta. Stir until mixed well. Sauce should thicken nicely.
- Top with parmigian Romano mix. I served with garlic bread and buffalo cauliflower with cheese sauce..
Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Remove from heat and stir in cream. With a slotted spoon, remove the sausage from the pan. Bring to boil over medium heat.
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