Today it was a snowy afternoon, so I decided to make a nice warm and spicy dinner.

I combined two pasta recipes from my Pasta Bible cookbook by Feni Wright, and came up with a unique recipe. Note it’s not for those with mild taste buds, this one is hot and spicy! I served the pasta with Pillsbury crescent rolls straight out of the oven. Both of my parents loved it. I liked it too, even though it was almost too spicy for me.

Artichoke and Sausage Egg Noodles

2 farmer sausages

4 cloves garlic

several stalks fresh chives

1 red pepper

1/3 cup vodka

1 white onion

Salt

Black pepper

Oregano

Basil

Parsley

Red pepper flakes

540 ml chunky tomatoes (I used the ones with garlic and olive oil)

Organic ketchup

parmesan cheese (grated)

Prepare vegetables, and chives.

Cook the sausage in boiling water until well cooked (several minutes).

Once the sausage is cooked remove from water, and cut into pieces.

In a separate large frying pan fry the sausage with the vegetables and chives until the vegetables are tender. Add all the seasonings, and spices ( to your taste). Let the mixture cook for several minutes. Then add the chunky tomatoes, and ketchup. Add more of the same seasoning you already added (if desired), and boil for a few minutes. Then simmer for 15-20 minutes.

Boil water (with oil and salt) for egg noodles. Add noodles and cook according to package (7-8 minuets). Drain. Serve hot. Sprinkle on fresh parmesan cheese if desired.