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This recipe is so yummy that even my 2 year old loves it.  Gotta have something to do with the vodka . It’s an oldie, but a goodie!

  • 3-4 mild Italian sausages
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cloves garlic, minced or pushed through a garlic press
  • 2 shallots, minced
  • 1/2 white or yellow onion, diced
  • 2 cups sliced mushrooms
  • 1 cup vodka
  • 1 cup chicken stock
  • 2 14 oz cans of diced tomatoes
  • salt and pepper to taste
  • 16 ounces pasta, such as rotelle or penne
  • 1/2 cup heavy cream, at room temperature
  • 1 tbsp corn starch
  • Approximately 1  cup of chopped or shredded basil, more if you like it!
  • Parmesan for sprinkling

Lightly brown the Italian sausage in a non stick pan for 5-7 minutes.  Just enough to firm them up and make them easier to cut. They do not have to be completely cooked at this point.  Pull sausages out of the pan and slice into 1/2 inch pieces.  Throw them back into pan and fry until browned and cooked thoroughly, about another 7-10 minutes.  Place sausage pieces into a bowl and set aside.

Start boiling pasta according to directions

Clean your current pan or be lazy like me and get out another pan.  Pour in olive oil and butter, then heat over medium high heat until butter is frothy but not browned.  Quickly stir in onion and shallots, cook for 2-3 minutes then add in mushrooms. Saute for an additional 5 minutes. Don’t forget to check to see if your pasta is done!!!!

Add vodka to the mushroom mix and cook until the liquid reduces by half. Next pour in chicken stock, tomatoes(including juice from cans), and garlic, then lower heat. Add sausage pieces back to pan.   Simmer for  10-15 minutes until flavors of your sauce are combined.

Whisk corn starch into cream until blended. Mix cream mixture with sauce and simmer until thickened, about 3 minutes.  Remove pan from heat and stir in pasta and 1/2 cup of the basil. Sprinkle parmesan and remaining basil on top.

I love serving this with french bread and a salad…    total pasta basics!

For a vegetarian version: Omit sausage, and chicken stock.  Substitute veggie stock , add  1/2 tsp fennel seeds  and 1/4 tsp red pepper flakes when putting in the tomatoes and garlic. I think fresh sliced fennel bulb might be a good addition to saute with the mushrooms and onion if you like as well. MMMMmmmmmMMMMMmmmm!

Ta-Da!!!!!!!

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Day is Done

My feet hurt.  It feels like there are bruises under each of my toenails. It could be from the totally wicked red patent leather platform peeptoe slingbacks I wore last night, or a freak accident involving vice grips while I was sleeping.  I vote vice grips, because I am not getting rid of the hooker heels.

The St. Patrick’s dinner date was a blast, although the first restaurant we went to had a two and a half hour wait for a table.  As we walked to the bar area to try a micro brew before we left, my Hubs wondered out loud if it was appropriate for the hostess to laugh at us while informing our small party of the wait time.  I think not…  but what do I know? My “cool pass” was revoked years ago.

I silently suffered the day through, quietly catching up on some reading on the couch.  Well, maybe not quietly. I have two young kiddos. Young loud fighting kiddos, and they get louder when I’m trying to read or I’m on the phone.  How do they know to do that at the worst times? EVERY SINGLE TIME. The little turds. Anywho, I was able to get through a few chapters of  “The Road” by Cormack McCarthy(very bleak and it gets worse!), and I finished “The Vegetable Gardener’s BIBLE” by Edward C. Smith. So informative! One of the better books on the subject. Easy to read and follow- I would really recommend it to anyone who needs a book to reference on all aspects of gardening.

I’m taking my sore feet to sleep now.

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