To begin, I let the sausages chill in the freezer for about 20-30 minutes to help harden them slightly to slice more evenly. I then sauteed them in a light drizzle of olive oil, within my sauce pot, until lightly browned on medium/medium-high heat - removing them after cooked.
I then added the San Marzanos to the sauce pot at medium heat, starting to burn off some of the moisture for approximately 5 minutes.
Immediately following, I dumped in the onions, bread crumbs, heirloom and brought the mixture to a high simmer at which I used my immersion blender to puree the mixture. As the consistency became very smooth, I gradually poured in the cream and vodka while blending to mix.
Once at an even, lightly salmon/orange color, I added the sausage to the sauce and reduced the heat to medium low, letting the sauce simmer with the lid slightly ajar for approximately 1 hour – stirring occasionally to prevent potential burns from hot spots. Meanwhile, I started boiling my pasta about 30 minutes prior to finishing the sauce, saving the cup of starch water. I then combined all the pasta, sauce and sausages into the stockpot to toss, eye-balling my addition of the starch water to perhaps 1/4 to 1/2 of a cup.
Plating is easy for this family style meal, served into a bowl with a nice grating of Parmesan cheese on top. And you can keep the leftovers for at least a week in the fridge!