Vodka Pasta & Sausage

A creamy pasta sauce with chunks of browned Italian sausage.

4-5 servings
30 minutes
Ethan Chlebowski

Ingredients

Vodka sauce

  • Crushed tomatoes
    800 g28 oz can
  • Butter
    30 g2 tbsp
  • Shallots
    1
  • Chile flakes
    a sprinkle
  • Fennel Seeds
    a sprinkle
  • Dried oregano
    a sprinkle
  • Heavy cream
    to taste~100 g
  • Vodka
    a splash~1 oz

Remaining components

  • Short pasta of choice
    450 g1 lb
  • Italian Sausage
    2-3 links
  • Salt
    as needed
  • Parmigiano Reggiano
    for garnish

Method

Step 1: Boil water & sear the sausage

Set a pot of water over the stove to . Meanwhile, cut the Italian sausage into rings.

Preheat a stainless steel saucepan over medium-high heat, and add the Italian sausage slices in one even layer. Allow to undisturbed until well on one side.

Flip each piece to sear the other side and finish cooking through. Remove from the pan & set aside.

Step 2: Cook pasta & start the sauce base

Add the pasta to your boiling pot of water, along with a small handful of salt. Set a timer and drain when finished.

  • While the pasta is boiling, you can make the sauce.

In the same pan as the sausage, melt the butter, then add the diced shallot, chile flakes, fennel, and oregano. until the shallot is starting to soften and the spices have and are fragrant.

with vodka, if using. Most of it should quickly evaporate when added to the pan.

Step 3: Add the tomato & simmer

Add the crushed tomatoes to the pan. Scrape to any remaining stuck bits of fond on the bottom of the pan.

for 5-10 minutes until the sauce is lightly reduced and thickened.

Step 4: Finish the sauce with cream

Add as much cream as desired (starting with ~100 g) until the sauce reaches your desired color and creaminess.

Taste and adjust with salt and Parmigiano Reggiano until you are happy with the flavor.

Step 5: Combine with sausage & pasta

Combine the sauce with the cooked sausage and boiled, drained pasta. Garnish with extra Parmigiano Reggiano and chile flakes, if desired. Enjoy.

“This was my recreation of pre-made vodka pasta you’ll find at Whole Foods. Treat the cream, chile flakes, and Parmigiano Reggiano as flavor adjusters to dial the creaminess and heat as you see fit.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

entire recipe
Calories3330
412g
128g
118g

Show macros split into…

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Recommended: 5 servings

FAQ

Can I skip the vodka?

Yes. The in vodka slightly enhances how the tomato and cream aromas come through, but the dish still works without it. Skip entirely and just use the tomatoes to deglaze the pan during cooking.

Why sear the sausage first?

builds browned flavor through the , which creates complex savory on the sausage.

If you do this in the same pan as the sauce, it leaves fond stuck to the pan. When you with vodka and then add tomatoes, those browned bits dissolve into the sauce instead of being left behind.

What pasta shape works best?

Short, ridged shapes like rigatoni, penne, vesuvio, or shells are especially good because they catch the tomato sauce and pieces of sausage. Long pasta could work, but this sauce has chunky sausage slices, so shapes with tubes or ridges make the dish easier to eat.