VODKA PENNE PORK AND MUSHROOM RAGOUT

Vodka Penne Pork and Mushroom Ragout – vodka penne is nothing new I know but this version is not only quick and easy to make, it takes the regular vodka penne to what I consider to be, a more delicious level. Really ‘vodka penne‘ isn’t made with mushrooms and ground pork but oh well. I’m not claiming authenticity here. Fennel seeds add the most hedonistic slight aniseed flavor – don’t think of leaving them out, they’re so good with the pork. I’ve added a little dried chili for some heat – add more or less depending on your tolerance and whether or not you’re serving this for kiddos. It is nice to have a little heat. Tomatoes, mushrooms for some added nutrients and a handful of parsley to add freshness.

If you’re making this don’t leave out the cream and don’t leave out the vodka – make something else instead. Vodka Penne Pork and Mushroom Ragout doesn’t contain a lot of ingredients and what ingredients are included all lend their special flavor and, or mouthfeel to the recipe so add everything listed. Sorry to sound so bossy but I feel I must be here. Add a little more pasta if you’re feeding a crowd – up to 12 ounces or 375 grams. The sauce will stretch that far and you can feed a couple more people. Serve this with a lovely salad of a combination of different salad greens lightly tossed in olive oil and balsamic or a broccoli salad. I like to serve this with a chilled pinot noir and perhaps some crusty bread.

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VODKA PENNE MUSHROOM PORK RAGOUT

If you have a favorite link pork sausage (or really any raw sausage you like) remove the sausage easily from the casing by slicing down the length of each sausage extricating the filling). The important thing is to brown the meat well to give added flavor to the sauce. Make sure the vodka you use isn’t flavored.

Prep Time7 mins

Cook Time15 mins

Total Time22 mins

Course: Main Course

Servings: 5

Calories: 728kcal

Author: Lovoni

Ingredients

US Customary – Metric

• 2 tablespoons olive oil
• 1 lb ground pork or ground pork sausage
• 1 lb mushrooms, sliced
• 2 teaspoons crushed red pepper chili flakes
• 2 teaspoons fennel seeds
• 1 teaspoon freshly ground black pepper
• 4 garlic cloves, minced
• 1/2 cup vodka
• 14 oz can diced tomatoes
• 1/4 cup tomato pureé
• 2 tablespoons tomato paste
• Pinch of sugar
• A good pinch of salt
• 1 cup cream
• large handful flat leaf parsley leaves, roughly chopped
• 8 oz penne pasta
• freshly grated parmesan for serving

Instructions

• Heat the oil in a large frying pan over a medium-high heat. Add the sausage and using a wooden spoon break it up into smaller pieces. Cook 6-8 minutes until golden brown.
• Add the mushrooms and cook, stirring occasionally for 5 minutes until softened.
• Add the crushed red pepper, fennel seeds, pepper and garlic. Cook, stirring, about 1 minute until fragrant.
• Add the vodka, the can of tomatoes with the juice, tomato purée, tomato paste, sugar and salt; stir to combine. Reduce the heat to medium. Cook, uncovered, stirring occasionally for 10 minutes to alcohol to burn off the allow sauce.
• Add the cream; stir to combine. Add the cream and stir. Simmer, uncovered for 5 minutes until the sauce has reduced a little. Taste to see if the sauce needs any more seasoning. Stir in the parsley.
• While the sauce is cooking, bring a large pot of water to the boil. Add a good pinch of salt and the pasta; stir. Cook, uncovered, for 10 to 12 minutes until al dente. Drain the pasta and add it to the sauce. Serve individual bowls topped with lots of parmesan.

Nutrition

Calories: 728kcal | Carbohydrates: 46g | Protein: 27g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 119mg | Sodium: 253mg | Potassium: 1018mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1207IU | Vitamin C: 14mg | Calcium: 106mg | Iron: 4mg