So, this is a tale of two sauces. No wait, three. This is a tale of two sauces and a sauce of the alcohol kind–vodka. The first sauce is a regular tomato, basil, and oregano mixed in with the fat of the chorizo sausage. This one crossed my table at lunch with my mommy and sister in a closet sized restaurant that New York City seemed to swallow up with all its big time fancy eateries. The second sauce–a creamy-slightly cheesy rendition of alfredo sauce– I’m very proud to announce came from Rocco’s right here in West by God Virginia. Worthy as they both are alone, they become wildly flirtatious and sinfully adventuresome when you add vodka and let the two sauces combine and have their way with each other. The sausage does make this dish somewhat heavy if not down right sickening rich. But I can hang if you can. And if anything good has come of this cold charmless weather it would be that pasta, cream sauce and heavy meat season has been extended by at least two more weeks.
Be prepared however, as this particular dish will turn you into a “num-num” eater. What’s that you say? What’s a “num-num” eater? Well, anyone who cannot put the fork down and walk away from the little tidbits of food left over from a delicious meal is a “num-num” eater. I think we’ve all been there but beware of the crazies. As with any wonderful tendency there are those few–and you know who you are–that cross over to a point of no return. So for the sake of some semblance of respect for everyone involved there are certain rules of engagement when consuming “num-nums”. Please for the love of all that is pure and holy stay out of the pans in which the food was prepared. And please, please do not ever “num-num” search on anyone else’s plate. If you find yourself at that proverbial thresh hold, take a deep breath and step away from the food. You have now crossed into a place no one wants to think about.
I think I just became a little dumber having written that. But some things need explanation and that includes the simpler things in life. Anyway, I still maintain that this hot little number is “num-num” worthy. I used rigatoni in this meal. If you are looking to cut some time involved, you may want to prepare it with ziti. It seemed I waited forever for the rigatoni to boil. I made this while the boys and their friends were chillin’ at the house. I can tell you they were impressed with my ability to whip this up in minutes and even more appreciative when it tasted “amazing” according to them.
Chorizo Ziti and Vodka Cream
By Published: March 8, 2010
- Yield: 4 Servings
- Prep: 10 mins
Thick and rich and thoroughly filling.
Ingredients
- 1 lb. chorizo sausage
- 1/2 red onion
- 1 15 oz. can diced tomatoes in basil and oregano
- 1 4 oz. heavy whipping cream
- 2 oz. vodka
- 1 cup parmesan cheese grated
- 1/2 lb. ziti prepared according to package
Instructions
- In a large skillet fry the sausage and onions. Add the tomatoes, cream and vodka. Bring to boil for 1 minute. Add the cheese. Cook for 5 minutes then add the pasta and serve.
