How to make penne a la vodka with sausage from Carmine's, a New York City institution

Toss and twirl into National Pasta Month with an iconic New York City restaurant's famed recipe.

Glenn Rolnick, executive chef and director of culinary operations at Carmine’s, shared his classic penne a la vodka recipe with "Good Morning America."

Carmine’s penne a la vodka with spicy sausage

Ingredients

4 fluid ounces roasted garlic oil

2 fluid ounces sliced garlic

4 each roasted garlic cloves

5 each fresh basil leaves, chopped

1 tablespoon chopped parsley

1/2 pound crumbled Italian sausage

2 fluid ounces vodka

24 fluid ounces pomodoro tomatoes

8 fluid ounces heavy cream

2 ounces penne pasta

3 ounces grated romano cheese

5 basil leaves

1 tablespoon chopped parsley

1/2 teaspoon hot red pepper

Pinch salt and pepper mix

For garnish:

1 tablespoon grated romano cheese

1 teaspoon chopped parsley

Directions

Pre-heat oil in a 12-inch sauté pan. Add sliced garlic and brown.

Add crumbled sausage and brown on all sides.

Add roasted garlic cloves. Sauté briefly. Flambé with vodka.

Add pomodoro tomatoes. Add cream and red pepper flakes.

Add 3 ounces Romano cheese, five basil leaves and 1 tablespoon parsley.

Simmer and reduce slightly. Remove from heat and hold until pick up.

Add your choice of cooked pasta and toss to mix.

Taste, adjust seasoning and re-toss. Pour onto plate. Garnish with final 1 tablespoon cheese and 1 teaspoon parsley.

Recipe reprinted courtesy of Glenn Rolnick, executive chef and director of culinary operations at Carmine’s.