Brad's chicken sausage pasta w/ tomato, basil, vodka cream sauce

Name: Brad's chicken sausage pasta w/ tomato, basil, vodka cream sauce
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups cooked, cubed chicken; 1/2 hilshire farms kielbasa, sliced 1/4 inch thick; 1/2 package tri colored rotini; 3 Roma tomatoes, diced; 1/4 large onion, diced; 1 cup vodka; 8-10 lg basil leaves, fresh; 1 tbs minced roasted garlic; 1 pint heavy cream; 1/2 cup milk; 1-2 tbs powdered chicken bouillon, to taste; parmigian Romano cheese blend; 1/4 cup cornstarch mixed with 1/3 cup cold water

wingmaster835 @wingmaster

Sequim Washington

Brad's chicken sausage pasta w/ tomato, basil, vodka cream sauce

wingmaster835 @wingmaster

Saved

Ingredients

60 mins

4 servings

2 cupscooked, cubed chicken
1/2hilshire farms kielbasa, sliced 1/4 inch thick
1/2 packagetri colored rotini
3Roma tomatoes, diced
1/4large onion, diced
1 cupvodka
8-10lg basil leaves, fresh
1 tbsminced roasted garlic
1 pintheavy cream
1/2 cupmilk
1-2 tbspowdered chicken bouillon, to taste
parmigian Romano cheese blend
1/4 cupcornstarch mixed with 1/3 cup cold water

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Steps

60 mins

1

Cook pasta in a LG sauce pot in 2 qts water to al dentè.
2

Drain pasta but don't rinse. You will need the starch on the noodles
3

Place the tomatoes and onion in a Dutch oven. Add 1 cup water. Simmer on med high until tomatoes are well stewed. 20-25 minutes. You will probably have to add water several times, but never exceed a cup when adding. Stir often.
4

When tomatoes are very stewed, wait till water is almost gone. Add vodka, basil, and garlic. Simmer until vodka reduces by half.
5

Reduce heat to med low. Add cream, milk, chicken, sausage, and bouillon. Stir well. Bring to a simmer.
6

When mix is bubbling, slowly add cornstarch mixture, stir constantly. When thickened, add pasta. Stir until mixed well. Sauce should thicken nicely
7

Top with parmigian Romano mix. I served with garlic bread and buffalo cauliflower with cheese sauce.

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Cooksnaps

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wingmaster835 @wingmaster

on August 11, 2016 23:58

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.