Vodka Pasta & Sausage
A creamy pasta sauce with chunks of browned Italian sausage.
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
Ingredients
Vodka sauce
- crushed tomatoes800 g28 oz can
- butter30 g2 tbsp
- shallots, minced1
- red pepper flakesa sprinkle
- fennel seedsa sprinkle
- dried oreganoa sprinkle
- heavy creamto taste~100 g
- vodkaa splash~1 oz
Remaining components
- short pasta of choice450 g1 lb
- italian sausage, sliced2-3 links
- saltas needed
- parmigiano reggianofor garnish
Method
Step 1: Boil water & sear the sausage
Set a pot of water over the stove to boil.
Meanwhile, cut the Italian sausage into rings. Then, 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 it through. Remove from the pan & set aside.
Step 2: Cook pasta & start the sauce base
Add the pasta to your pot of water, along with a small handful of salt. Set a timer and drain when finished.
- While the pasta is boiling, you can start 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 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.
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