MARCH 12th

volka sauce

The game today between Baylor vs. Kansas was cancelled. The game has not been rescheduled. I am preparing this spicy sauce to boost Baylor’s chances to win the NCAA Championship

2 teaspoons salted butter, 2 tablespoons olive oil, 3 garlic cloves, minced, 1/4 teaspoon crushed red pepper,  1/2 cup finely chopped red thinly onion, 1 1/4 cup vodka, 1 cup chicken stock, 1/2 tablespoon balsamic vinegar, 1 (32 oz.) can crushed tomatoes, 2 tablespoon tomato paste, 1 pound fettuccine pasta, 3/4 cup heavy whipping cream 1/4 cup thinly sliced fresh basil, 1/8 cup chopped fresh parsley, 1/8 cup fresh basil, chopped, 1 1/2 pounds bulk hot Italian sausage, 2 tablespoons lemon zest, 1/2 cup grated Parmigiano-Reggiano cheese for garnish.

Cook the pasta according to the package directions, drain, set aside, and keep warm.  In a heavy pot, add the olive oil and the sausage cook until browned, make sure all the pink is gone. Add the butter, onions, garlic, and red pepper. Saute until the onions are soft and clear. Taste.  Add about 1/2 teaspoon sea salt and 1/4 teaspoon black pepper, and crush red pepper mix well. Add the crushed tomatoes, cook until the consistency thickens. Add vodka and bring contents to a rapid boil for about 2-minutes.  Reduce to a simmer and cook for another 3-minutes or until the sauce is reduced by half.  Add the cream, cook for about 5-minutes. Remove from the stove, add the basil, parsley, lemon zest, half the cheese, and pasta toss.  Pour into a serving bowl garnish with the rest of the cheese.

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