Emeril's Penne a la Vodka Casserole

By kimmie12

Ingredients

• 4 Tablespoons extra-virgin olive oil
• 1 pound sweet Italian sausage, cut crosswise into
• 1-inch slices
• 4 cups thinly sliced onions
• 1 3/4 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 1/4 cup thinly sliced fresh basil leaves
• 1 Tablespoon minced garlic
• 1/2 cup vodka
• 2 cans (16 ounces each) whole tomatoes, crushed with their juice
• 1 teaspoon Emeril's Original Essence
• 1/2 cup heavy cream
• 1 Tablespoon olive oil
• 1 pound penne pasta
• 15 ounces ricotta cheese
• 1 cup grated Parmigiano-Reggiano cheese
• 1 1/2 cups grated mozzarella cheese
• crusty bread for serving

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 degrees.

Heat 2 Tablespoons extra-virgin olive oil in a large skillet or saucepan over high heat. Add the sausages and cook, stirring, until browned, 4 to 5 minutes. Add the onions, 1/4 teaspoon salt and the black pepper. Cook, stirring occasionally, until the onions are just soft, about 4 minutes. Add the basil and garlic and cook, stirring, for 2 minutes. Add the vodka and tomatoes; reduce heat to medium-low, and simmer, uncovered, stirring occasionally for 40 minutes. Add the Essence and heavy cream, stir to mix and simmer for 5 minutes. Remove from the heat.

To cook the pasta, combine 4 quarts water, the olive oil and remaining teaspoon salt in a large pot over high heat. Bring to a boil, add the pasta and cook until al dente, 12 to 14 minutes. Remove from heat and drain well. Combine half of the ricotta cheese and half the Parmigiano-Reggiano with the remaining 2 Tablespoons extra-virgin olive oil in a large mixing bowl. Add the pasta and toss to coat evenly. Add the sausage mixture and mix well. Add the remaining ricotta cheese and the remaining Parmigiano-Reggiano and mix well.

Transfer the mixture to a 9x13-inch baking dish. Sprinkle with the mozzarella cheese. Bake until bubbly and golden, about 45 minutes. Remove from the oven. Serve with warm crusty bread.