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Vodka Fusilli with Sausage

Cook Time 30 Minutes

Serves 4

1 pack Johnsonville Italian Sausage
1 pound of your favorite fusilli pasta
2 tbsp unsalted butter
1 tbsp shallot, finely chopped
1 tsp garlic paste
2 tbsp tomato paste
3/4 cup heavy cream
Salt and Pepper + Three Chiles, for seasoning
Kosher salt, for seasoning
1/3 cup parmesan cheese, grated
Olive oil, for the pan

Set a grill to medium low heat. Cook your sausages on direct heat for 15 to 20 minutes, cooking for 4 to 5 minutes per side. Remove from the heat and set aside to rest until they cool completely before slicing into bite sized slices.

Cook the pasta on a big pot of boiling salted water until al dente.

While the pasta is cooking, set a big sauce pan to medium high heat. Coat with olive oil and add 1 tbsp of butter. Once the butter is melted, add your garlic, shallot and tomato paste. Stir until evenly combined. Add your sliced sausages and add your heavy cream. Season to taste with your Salt and Pepper + Three Chiles. Stir everything in and let it simmer for 3 to 4 minutes.

Add your pasta into your sauce pan and add 2 tbsp of pasta water as well. Add 1 more tbsp of butter and the parmesan cheese and stir it in for a couple of minutes until everything is evenly coated with the sauce. Remove from the heat and serve right away.

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Course Dinner, Lunch

Keyword Fusilli, Pasta, Pork, sausage, Vodka Sauce

Cook Time 30

Servings 4

Ingredients

1 pack Johnsonville Italian Sausage
1 pound of your favorite fusilli pasta
2 tbsp unsalted butter
1 tbsp shallot finely chopped
1 tsp garlic paste
2 tbsp tomato paste
3/4 cup heavy cream
Salt and Pepper + Three Chiles for seasoning
Kosher salt for seasoning
1/3 cup parmesan cheese grated
Olive oil for the pan

Instructions

Set a grill to medium low heat. Cook your sausages on direct heat for 15 to 20 minutes, cooking for 4 to 5 minutes per side. Remove from the heat and set aside to rest until they cool completely before slicing into bite sized slices.
Cook the pasta on a big pot of boiling salted water until al dente.
While the pasta is cooking, set a big sauce pan to medium high heat. Coat with olive oil and add 1 tbsp of butter. Once the butter is melted, add your garlic, shallot and tomato paste. Stir until evenly combined. Add your sliced sausages and add your heavy cream. Season to taste with your Salt and Pepper + Three Chiles. Stir everything in and let it simmer for 3 to 4 minutes.
Add your pasta into your sauce pan and add 2 tbsp of pasta water as well. Add 1 more tbsp of butter and the parmesan cheese and stir it in for a couple of minutes until everything is evenly coated with the sauce. Remove from the heat and serve right away.

Video

Beef Tips

Cook Time 30 Minutes

Serves 4

1 pack Johnsonville Italian Sausage
1 pound of your favorite fusilli pasta
2 tbsp unsalted butter
1 tbsp shallot, finely chopped
1 tsp garlic paste
2 tbsp tomato paste
3/4 cup heavy cream
Salt and Pepper + Three Chiles, for seasoning
Kosher salt, for seasoning
1/3 cup parmesan cheese, grated
Olive oil, for the pan

Set a grill to medium low heat. Cook your sausages on direct heat for 15 to 20 minutes, cooking for 4 to 5 minutes per side. Remove from the heat and set aside to rest until they cool completely before slicing into bite sized slices.

Cook the pasta on a big pot of boiling salted water until al dente.

While the pasta is cooking, set a big sauce pan to medium high heat. Coat with olive oil and add 1 tbsp of butter. Once the butter is melted, add your garlic, shallot and tomato paste. Stir until evenly combined. Add your sliced sausages and add your heavy cream. Season to taste with your Salt and Pepper + Three Chiles. Stir everything in and let it simmer for 3 to 4 minutes.

Add your pasta into your sauce pan and add 2 tbsp of pasta water as well. Add 1 more tbsp of butter and the parmesan cheese and stir it in for a couple of minutes until everything is evenly coated with the sauce. Remove from the heat and serve right away.

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Course Dinner

Keyword Beef, Pasta

Prep Time 20

Cook Time 20

Servings 4

Ingredients

Ingredients

1 pound egg noodles
1 ½ pounds beef tenderloin pieces cut into 1-inch cubes
1 tablespoon neutral oil such as sunflower or vegetable
5 tablespoons unsalted butter divided
2 shallots diced
1/2 cup carrots diced
2 cloves garlic minced
2 tablespoons all-purpose flour
2 cups beef stock
1/4 cup low-sodium soy sauce
1 tablespoon Dijon mustard
2 tablespoons chopped parsley divided
Kosher salt
Freshly ground black pepper

Instructions

This is the definition of comfort food. It is just what soothes the soul on a cold, winter day. Warm, rich, buttery and earthy … this dish has it all.
Technique tip: Use leftover pieces of meat from the ends of a tenderloin roast.
Swap option: Swap for sirloin or even use leftover steak! Also feel free to sub in your favorite type of onion for the shallot.
In a large stock pot, put on enough water to cook the pasta. Add a tablespoon of salt to the water. Place a heavy frying pan, preferably cast iron, over medium-high heat. Add the neutral oil and beef. Add salt and pepper to the beef (be gentle with the salt). Brown the meat on all four sides, this will take roughly 6-8 minutes. We’re looking for a nice medium temp on the steak, so be careful not to overcook it. Remove and set aside on a cooling rack. In the same pan, add 2 tablespoons of the butter along with the shallots, carrots and garlic. Cook until soft, about 5-8 minutes. Then add in the flour, mixing to fully incorporate, then cook for 2-3 minutes. Then add the beef stock, soy sauce and mustard. Bring to a simmer then reduce the heat to medium. While the sauce is reducing and the pasta water is boiling, cook the pasta according to the directions on the package for “al dente.” Strain, add remaining butter and stir. Once the sauce is thick enough to coat the back of a spoon, add the beef back into the sauce with half of the parsley and simmer for 3-5 minutes. Dump the pasta into a large pasta bowl or serving platter and then pour the meat and sauce over top. Sprinkle with remaining parsley and serve.