Diavoletta with Vodka and Italian Sausage

By contessawannabe

Ingredients

• Olive oil
• 5 links of sweet Italian sausage, casings removed
• 1 16 ounce jar of Via Elisa Diavoletta Sauce
• 1/2 cup vodka
• 1/2 cup basil - chopped or torn
• 1 pound of fusilli or penne

Preparation

Step 1

Heat a large skillet, the drizzle with olive oil and add sausage. Break up the sasage with a wooden spoon and brown the meat. Carefully remove from heat and drain away fat. Return the skillet to the stove.
Add sauce and cook until slightly bubbly.
Carefully and slowly add vodka. Turn heat to a simmer.
Bring water to a boil for pasta and cook according to directions.
When pasta is al dente, drain well and toss with sauch. Add basil and stir until just wilted.
Serve with fresh parmesan-reggiano.