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The ingredients needed to cook Brad's chicken sausage pasta w/ tomato, basil, vodka cream sauce:
- Provide 2 cups cooked, cubed chicken
- Use 1/2 hilshire farms kielbasa, sliced 1/4 inch thick
- Get 1/2 package tri colored rotini
- Prepare 3 Roma tomatoes, diced
- Take 1/4 large onion, diced
- Provide 1 cup vodka
- You need 8-10 lg basil leaves, fresh
- Prepare 1 tbs minced roasted garlic
- You need 1 pint heavy cream
- Take 1/2 cup milk
- You need 1-2 tbs powdered chicken bouillon, to taste
- Get parmigian Romano cheese blend
- Take 1/4 cup cornstarch mixed with 1/3 cup cold water
Steps to make Brad's chicken sausage pasta w/ tomato, basil, vodka cream sauce:
- Cook pasta in a LG sauce pot in 2 qts water to al dentè.
- Drain pasta but don't rinse. You will need the starch on the noodles
- 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.
- When tomatoes are very stewed, wait till water is almost gone. Add vodka, basil, and garlic. Simmer until vodka reduces by half.
- Reduce heat to med low. Add cream, milk, chicken, sausage, and bouillon. Stir well. Bring to a simmer.
- When mix is bubbling, slowly add cornstarch mixture, stir constantly. When thickened, add pasta. Stir until mixed well. Sauce should thicken nicely
- Top with parmigian Romano mix. I served with garlic bread and buffalo cauliflower with cheese sauce.
Sauteed in our famous vodka cream sauce with bacon and prosciutto. Fresh potato pasta sauteed with chopped plum tomatoes, basil and mozzarella in a white wine sauce. Remember that sun-dried tomato cream sauce I made not too long ago? Although I highly recommend the smoked andouille chicken sausage (found at Trader Joe's) - it pairs beautifully with the sun dried tomatoes and heavenly cream sauce! This is very nice over pasta.
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