(Venison) Italian Sausage Pasta

While the start to 2021 has been a little rocky, this pasta is sure to provide some comfort and is perfect for cozy nights in. I first came across a variation of this recipe from Guy Fieri, who incorporates littleneck clams (phenomenal and ideal for summer!), but I thought I would make this a little heartier and incorporate a more “winter” meat like venison. If you do not have access to Italian sausage made with venison, do not like it or cannot make your own, no problem! Use what you can find with pork, beef, or chicken and will still be great because the sauce will compliment it all.

Ingredients

Serves 6

2 tbsp olive oil

1 medium yellow onion (chopped)

3 cloves of garlic (minced)

1 lb Italian sausage (I used venison but you can use whatever you like; casings removed)

1 tsp crushed red pepper (or more if you like spice!)

1 tsp crushed fennel seeds

3/4 cup vodka

1/4 cup white wine (Use something you like; I used a Scarpetta Pinot Grigio)

1 pint of cherry grape tomatoes

1 lemon (zested and juiced)

5 sprigs of thyme (stems removed)

3 tbsp of unsalted butter

9-10 ounces Linguine (fresh if possible; prepared per the packaging with salted water)

1/4 cup Italian parsley (chopped, stems removed)

Grated Parmesan

Salt to taste

Additional items

Deep cast iron skillet with lid (I would recommend something like the Staub Multi-use braiser with glass lid)

Method

1. Heat olive oil in skilled on medium. Once it is shiny, add the chopped onion and garlic and saute for 4-5 minutes or until caramelized.

2. Add crushed red pepper, fennel seeds, and sausage, crumbling and breaking up the sausage with a wooden spoon. Cook until it is browned.

3. Meanwhile boil the water with salt and prepare the pasta until al dente and drain. Set aside and reserve a 1/2 cup of pasta water.

4. Now it is time to get boozy! Turn the heat up to medium-high and deglaze the skillet with vodka first (MAKE SURE you cook off the alcohol), then the wine (cook off the alcohol here too). Bring to a gentle simmer.

5. Stir in lemon juice and tomatoes and cook until the tomatoes are blistered and burst. You can help guide them by pressing lightly with a wooden spoon. This can take anywhere from 8-10 minutes.

6. Stir in thyme leaves and let them release their aromas for 1-2 minutes.

7. Add salt to taste and stir in 1/4 cup pasta water.

8. Toss in the pasta with butter, lemon zest and thyme. Add in the additional pasta water to extend the sauce and ensure the pasta is well coated.

9. Top with grated parmesan and Italian parsley and serve!