adapted from Fine Cooking, March 2006
1/2 pound mild Italian Sausage (some hot sausage may be mixed in)
2 cloves garlic, minced
3/4 tsp crushed red pepper flakes; more to taste
2 Tbs extra-virgin olive oil
1 28 oz. can diced tomatoes
3 Tbs vodka
1/2 cup freshly grated Parmigiano Reggiano (I used shredded.)
1/4 cup flat-leaf parsley
3 Tbs heavy cream
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
3/4 pound rotini (about 4 cups)
In a skillet cook the sausage, crumbling it into small pieces. Drain and set aside.
Bring a large pot of salted water to a boil.
In a large saucepan over medium-high heat, add the olive oil. When hot, add the garlic and red pepper flakes. Heat until they are fragrant and sizzle about 30 seconds. Add the tomatoes and their juices and the vodka, bring to a boil. Reduce the heat so there is a steady simmer, cover with the lid slightly ajar, and cook to intensify the flavors and reduce the sauce slightly (by about a quarter), 10-15 minutes.
Puree the tomatoes using a hand blender (or a regular blender). After pureed, stir in the sausage, 1/4 cup of the Parmigiano, the parsley, cream, salt and pepper, and more red pepper flakes, if you desire. Simmer to incorporate the cream and reduce the sauce slightly, about 5 minutes. Reduce the heat to low, cover and keep warm while the pasta cooks.
Cook the pasta, stirring occasionally, until it's just tender, 10 to 12 minutes. Drain well and return the pasta to its pot. Add the sauce, set the pot over medium heat, and cook, stirring, to let the pasta absorb some of the sauce, about 1 minute. Serve immediately. Sprinkle with the remaining 1/4 cup Parmigiano.