Ingredients 2 Tbsp Extra Virgin Olive Oil 2 Tbsp butter 1 medium onion finely diced 2 medium cloves of garlic grated or minced ½ tsp dried oregano 28 ounce can of whole tomatoes 5 large basil leaves ½ cup of heavy cream ½ tsp of salt ½ tsp of chili flake 4 Italian sausage links 1 cup of frozen peas ¼ cup of vodka 1 lb of pasta ( Recommended Rigatoni) Instructions Step 1: Warm pan on medium heat. Sautee 4 Italian sausages until browned. Remove from the pan and set to the side. Step 2: Heat olive oil and butter in a large saucepan over medium-high heat until butter has melted and foam subsides. Add onion and cook, until softened but not browned, about 3 minutes. Step 3: Add garlic, oregano, and pepper flakes and cook until fragrant, about 1 minute. Step 4 : Add tomatoes and with their juice and basil. Bring to a boil over high heat, reduce to a simmer, and cook for about thirty to reduce sauce to about 4 cups of liquid. Step 5 : Transfer sauce to a blender and add the cream and v