What you'll need:

1 cup vodka

6 mild italian link sausages

1 cup whipping cream

2 tbl unsalted butter

1 & 1/2 tbl tomato paste

1 medium onion, chopped

1 lb penne pasta

1 tsp red pepper flakes

1 cup grated parmigiano-reggiano cheese

56 oz canned italian tomatoes

fresh, chopped oregano, for sprinkling

Instructions:

In a large pot, bring water to boil. Add the sausage links and boil for 10 minutes. Remove the links and set aside. In a heavy-bottomed saute pan or skillet, melt the butter and add onion and red pepper flakes. Cook over medium-low heat until onion is translucent. Stir in the whole tomatoes with liquid and simmer for one hour. Add the sausage links and vodka and continue to cook at a simmer for another hour. Turn the heat to high, add cream and tomato paste and stir constantly for 10 minutes. Reduce to simmer and continue to cook for another 30 minutes. Preheat oven to 450 degrees. Meanwhile, bring 4 quarts of water to boil in a large pot. Drop the pasta in the boiling water and cook, stirring frequently until molto al dente (about 1 minute from al dente-which is tender but firm to the bite). Drain well and toss pasta and sauce in casserole dish with 2/3 cup grated cheese. Bake for 10 minutes. Remove from oven and sprinkle the remaining 1/3 cup cheese on top. Sprinkle with oregano and serve. Make sure to serve with a nice crusty italian como or ciabatta bread for dunking in the sauce. We like to drizzle a tiny bit of extra virgin Olive oil over the top right before serving. This is a great dish for company. PS - keep the recipe a secret.