Chiles, ancho peppers, cumin and hominy simmer into a broth so authentic, you'll think you're south of the border, or at least at your favorite Mexican joint.
Hearty Italian sausages sauteed with garlic and red pepper flakes are simmered with tomatoes and cooked with vodka and cream to make a rich, spicy sauce. Toss with penne and fresh parsley to serve.
Veggies and beef get a little heat and a lot of flavor with less than half an hour on the stove. Top with cheese and let it melt in, then add sour cream for a cool finish.
