Pasta with Vodka Sauce and Sausage; Filet Mignon with Red Wine Sauce

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Pasta with Vodka Sauce & Sausage
•    1/4 pound spaghetti
•    1 tablespoon olive oil
•    1/4 pound Italian sausage, removed from the casing and crumbled or chopped
•    1/2 cup chopped yellow onions
•    1/2 teaspoon salt
•    Pinch crushed red pepper flakes
•    2 teaspoons minced garlic
•    1/2 cup crushed tomatoes
•    3 tablespoons vodka
•    2 tablespoons heavy cream
•    1 to 2 tablespoons chiffonade of fresh basil leaves
•    Freshly grated Parmigiano-Reggiano, for garnish
•    Sprig fresh basil, for garnish
Bring a medium saucepan of salted water to a boil. Add the pasta and cook until just al dente, 5 to 6 minutes. Drain in a colander and return to the saucepan.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the sausage and cook, stirring, until browned and all pink has disappeared, 3 to 4 minutes. Add the onions, salt, and red pepper flakes and cook, stirring, until the onions are soft and golden, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cook, stirring, until thick, about 2 minutes. Add the vodka and cook until the sauce reduced by half, 3 to 4 minutes. Stir in the cream and cook until the sauce thickens, about 2 minutes. Stir in the basil and remove from the heat.
Toss the sauce with the pasta to coat evenly and transfer to a pasta bowl for serving. Top with cheese and sprig of basil and serve immediately.

Filet Mignon with Red Wine Sauce
•    6 (4 to 6-ounce) filet mignons
•    Kosher salt and freshly ground black pepper
•    3 tablespoons virgin olive oil
•    4 tablespoons cold unsalted butter
•    1 onion, thinly sliced
•    1 tablespoon minced garlic
•    1/4 cup tomato paste
•    2  cups dry red wine
Preheat pan to medium-high heat.
Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Sear the filet, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic  and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
Place filets on each of 6 dinner plates. Drizzle the sauce over the filets and serve.