Penne with Sausage in Vodka Sauce

Preheat oven to 375°F. Place the mild sausage links on a parchment-lined baking sheet.

Bake for about 40 minutes, or until fully cooked.

Remove the sausage from the oven, let it cool slightly, then slice into rounds. Set aside.

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the hot ground sausage and cook, breaking it apart, until browned.

Add the diced onions and cook until they soften, about 5-7 minutes.

Stir in the puréed garlic and cook for another minute until fragrant.

Add the sliced cooked sausage to the pot and stir to combine with the ground sausage and onions.

Carefully pour in the vodka. Use a long-handled lighter to flambé the alcohol, letting the flames burn out completely. This will cook off the raw alcohol taste.

Once the flames have subsided, season the mixture with red pepper flakes, dried oregano, dried basil, salt, and black pepper. Stir well.

Pour in the marinara sauce and stir to incorporate.

Reduce the heat to medium-low and stir in the heavy whipping cream until the sauce turns a uniform pink color.

Stir in the grated and shredded Parmesan cheese until fully melted and the sauce is smooth.

Add the cooked penne pasta to the sauce. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.

Stir everything together until the pasta is well-coated. Let it simmer for a final 1-2 minutes for the flavors to meld.