Penne a La Vodka Casserole

• 4 tablespoons extra-virgin olive oil
• 1 pound sweet Italian sausage, cut crosswise into 1-inch slices
• 1 pound hot Italian sausage, cut crosswise into 1-inch slices
• 4 cups thinly sliced onions
• 1 3/4 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 1/4 cup thinly sliced fresh basil leaves
• 1 tablespoon minced garlic
• 1/2 cup vodka
• 2 (16-ounce) cans crushed whole tomatoes, with their juice
• 1 teaspoon Essence, recipe follows
• 1/2 cup heavy cream
• 1 tablespoon olive oil
• 1 pound penne pasta
• 15 ounces ricotta
• 1 cup grated Parmigiano-Reggiano
• 11/2 cups grated mozzarella
• Crusty bread, for serving

1. Preheat the oven to 350 degrees F.
2. Heat 2 tablespoons extra-virgin olive oil in a large skillet or saucepan over high heat.
3. Add the sausages and cook, stirring, until browned, 4 to 5 minutes.
4. Add the onions, 3/4 teaspoon salt, and the black pepper.
5. Cook, stirring occasionally, until the onions are just soft, about 4 minutes.
6. Add the basil and garlic, and cook, stirring, for 2 minutes.
7. Add the vodka and tomatoes; reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, for 40 minutes.
8. Add the Essence and heavy cream, stir to mix, and simmer for 5 minutes.
9. Remove from the heat.
10. To cook the pasta, combine 4 quarts water, the 1 tablespoon olive oil, and the remaining 1 teaspoon salt in a large pot over high heat.
11. Bring to a boil, add the pasta, and cook until al dente, 12 to 14 minutes.
12. Remove from the heat and drain well.
13. Combine half of the ricotta cheese and half of the Parmigiano-Reggiano with the remaining 2 tablespoons extra-virgin olive oil in a large mixing bowl.
14. Add the pasta and toss to coat evenly.
15. Add the sausage mixture and mix well.
16. Add the remaining ricotta cheese and the remaining Parmigiano-Reggiano and mix well.
17. Transfer the mixture to a 9 by 13-inch baking dish.
18. Sprinkle with the mozzarella.
19. Bake until bubbly and golden, about 45 minutes.
20. Remove from the oven.
21. Serve warm with crusty bread.
22. 2 1/2 tablespoons paprika
23. 2 tablespoons salt
24. 2 tablespoons garlic powder
25. 1 tablespoon black pepper
26. 1 tablespoon onion powder
27. 1 tablespoon cayenne pepper
28. 1 tablespoon dried oregano
29. 1 tablespoon dried thyme
30. Combine all ingredients thoroughly.
31. Yield: 2/3 cup
32. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

extravirgin olive oil, sausage, italian sausage, onions, salt, freshly ground black pepper, fresh basil, garlic, vodka, tomatoes, heavy cream, olive oil, penne pasta, ricotta, mozzarella, crusty bread

Taken from www.foodnetwork.com/recipes/emeril-lagasse/penne-a-la-vodka-casserole-recipe.html (may not work)