Spicy Sausage Vodka Sauce with Homemade Pasta

In a large pot over medium-high heat, brown the spicy Italian sausage, breaking it up with a spoon.

Add the diced onion and cook until golden and softened.

Stir in the crushed tomatoes and fire-roasted tomato sauce.

Pour in the vodka and stir to combine.

Season to taste with salt, black pepper, garlic powder, onion powder, crushed red pepper flakes, and Italian seasoning.

Add the minced garlic and stir well.

Cover the pot, reduce heat to low, and let the sauce simmer while you prepare the pasta.

To make the pasta, mound the durum flour on a clean work surface and create a well in the center.

Crack the eggs into the well, then add the olive oil and salt.

Using a fork, gently whisk the wet ingredients, gradually incorporating flour from the inner walls of the well.

Once a shaggy dough forms, use your hands to fold and knead, incorporating the rest of the flour.

Knead the dough for 10 minutes until it becomes smooth, soft, and springs back when you press it.

After the sauce has simmered, stir in the heavy cream until fully combined.

Lightly flour your work surface and pasta machine. Divide the pasta dough into 4 manageable pieces.

Flatten one piece of dough and feed it through the pasta machine on its widest setting. Fold and repeat 2-3 times.

Continue passing the dough through the machine, gradually decreasing the thickness setting until you reach your desired thickness. Lightly flour the sheet as needed.

Switch to the cutting attachment and feed the pasta sheets through to cut into noodles. Toss the cut pasta with a little flour to prevent sticking.

Bring a large pot of heavily salted water to a rolling boil. Add the fresh pasta and cook for 5 minutes.

Drain the pasta and return it to the pot. Toss with a small amount of avocado oil to prevent sticking (optional).

Serve the pasta topped with the vodka sauce, shredded Romano cheese, and a sprinkle of dried parsley.