Garganelli Pasta in Creamy Vodka Sauce
- 1 (8 oz.) package Garganelli Egg Pasta
- 1/4 cup Frantoio di Montecroce “Delicato” evoo
- 1 (3.5 oz). link spicy Italian sausage
- 1 jar (26 oz.) San Marzano Creamy Vodka Sauce
Bring a large pot of lightly salted water to a boil. Add egg pasta and cook for 8 to 10 minutes or until al dente; drain.
In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat. When meat is done, add vodka sauce bring to slow simmer.
In serving dish, mix meat sauce with pasta. Serve immediately.