Bedhead & Breakfast

Ingredients

• 0.5lb Italian Sausage meat (4-5 links removed from skin)
• 1 lb Pasta*
• 1 can tomato paste (156ml/5.5oz)
• 1/4 cup heavy cream*
• 1/4 cup grated pecorino romano*
• 1-2 Shallots – minced*
• 2 Cloves Garlic – minced
• 1 tbsp Vodka (optional)
• 1 tsp red pepper flakes (optional)

Directions

1. Cook Sausage Meat: Using a small knife, remove from the casing if necessary, then cook until browned and removed from pan. You can remove most of the fat if you would like, however be sure to reserve at least 1 tbsp.
2. Caramelize the tomato paste: Using the reserved sausage fat, cook the tomato paste until it is reduced and browned in colour, adding in your shallots around halfway through cooking. This will take 10-15 minutes, do not skip this step, it is crucial to get the tomato paste nice and caramelized.
3. Boil the pasta: While the tomato paste caramelizes, cook your noodles until al dente and reserve a cup of pasta water
4. Deglaze Pan: Add your garlic and red pepper flakes and cook until fragrant before using the vodka to deglaze the pan, cook for several minutes to burn off the alcohol. If not using vodka, use a little bit of reserved pasta water to deglaze the pan, you do not need to continue cooking it if using water.
5. Garnish and Serve: I prefer to add my pasta to my sauce pan and mix everything together however this is not necessary. Top with more grated pecorino and fresh herbs if available (I prefer parsley)

Notes*

*Any noodle works however I prefer a short fat one such as penne

*You are welcome to use more or less to taste or the heavy cream can be subbed for coconut milk or any unsweetened thick milk such as cashew

*I prefer pecorino to parmesean however either will work

*You can sub onion for shallot but only use 1 small or half a large