Ingredients
2 tablespoons olive oil
1/4 pound spicy italian sausage
1/3 cup diced onion
1/4 cup gochujang chili paste
3 cloves garlic sliced thin
1/4 cup vodka
1 cup heavy cream
8 oz pasta
10 basil leaves torn – plus more for garnish
1/2 cup shredded parmesan cheese
3 red thai chilis sliced thin
Directions
1
Add the olive oil to a frying pan over medium heat. Add in the sausage and onion and cook about 10 minutes to brown on the edges and cook through. Smash the sausage as it cooks so that it breaks up into very small bits.
2
Add in the gochujang and garlic and stir to combine. Cook for 3 minutes stirring often until the garlic is fragrant.
3
Add in the vodka and stir to combine. Cook 2 minutes.
4
Remove from heat and stir in the cream until combined. Add the basil leaves.
5
Bring a heavily salted pot of water to a boil and add in the pasta. Cook about 3 minutes less than the package says until it still has the last bit of crunch in the center.
6
Reserve 1/2 cup of pasta cooking liquid. Strain the pasta and add it directly to the pan with the sauce. Add in the pasta water and the parmesan cheese and stir to combine.
7
Turn heat to low and bring to a simmer. Cook about 3 minutes until it thickens slightly and the pasta becomes al dente
8
Serve and top with more basil and the sliced chilis