| 1. |
Set water on heat to boil. Put salt into the water to taste. Begin cooking the Italian sausage in a medium frying pan. |
| 2. |
Once the water boils, add the penne. Return the water to a boil; leave uncovered and let cook for around 11 minutes (or as directed). At this point, put the crushed tomatoes in a separate pan; heat slowly on medium-low, letting it simmer. Do not boil. |
| 3. |
Stir the tomatoes regularly. As they simmer, take the diced garlic and lightly burn it in butter on a frying pan. When the Italian sausage is complete, cut it into moderate sized chucks and set aside. |
| 4. |
Add the garlic and any preferred spices to the tomatoes. The tomatoes should be sufficiently warm at this point; add the vodka, stirring slowly as you pour. |
| 5. |
Next, add the heavy cream, stirring continuously. |
| 6. |
The penne should be cooked; drain the pasta as completely as possible. |
| 7. |
Add the cooked Italian sausage to the tomato sauce, and pour the entire sauce into the pasta. Stir completely to ensure the sauce covers the pasta completely. |
| 8. |
Serve and enjoy! Refrigerate leftovers; it will hold for some time. |
