Receta Fusilli alla vodka

• 250 g fresh sausage, casings removed
• 200 g pancetta or prosciutto, diced
• 1 tbs olive oil
• 1 red onion, chopped
• 2 garlic cloves, chopped
• 480 g whole peeled tomatoes from a can
• 1/2 cup vodka
• 100 g collard greens, roughly chopped
• 1 tsp sea salt
• 1 tsp ground black pepper
• 1/3 cup heavy cream
• 3/4 cups Parmesan cheese, grated
• 400 g fusilli pasta
• 1/2 cup water
• 120 g fresh mozzarella, torn into small pieces

Direcciones

1.

In a large pot over medium heat cook the sausage and pancetta in olive oil for 3-4 minutes, until crumbly but not cooked all the way through.

2.

Add the onion and garlic, cook for 5 minutes until onions are translucent.

3.

Add the vodka and the tomatoes, crushing them as you put them in the pot. Simmer for 10-15 minutes to burn off the alcohol and cook down the tomatoes.

4.

Add the chopped collard greens, and toss to coat.

5.

Add salt, pepper, heavy cream and Parmesan cheese. Simmer another 5 minutes until nice and creamy.

6.

Add dried fusilli to the pot and toss to coat.

7.

Transfer pasta mixture to a lined baking dish, add water to the pasta mixture and press as much dry pasta down into the liquid as possible. Cover and place in the preheated oven. Bake the pasta dish covered for 40-45 minutes at 190°C.

8.

Remove dish from the oven, take off the lid and place the torn pieces of mozzarella onto the baked pasta. Place uncovered back in the oven for 10-15 minutes longer until the mozzarella is bubbly and browned in spots.