Italian Sausage and Vodka Pasta Sauce

    Recipe Picture:Italian Sausage and Vodka Pasta Sauce
    1

    Italian Sausage and Vodka Pasta Sauce

    (1531)
    25min


    1341 people made this

    The vodka in this delicious pasta cooks off and can not be tasted! It simply helps to enhance the flavours.

    Ingredients
    Serves: 8 

    • 500g penne pasta
    • 1/4 cup extra virgin olive oil
    • 4 cloves garlic, minced
    • 1/2 teaspoon chilli flakes
    • 1 (800g) tin crushed tomatoes
    • 3/4 teaspoon salt
    • 2 tablespoons vodka
    • 1/2 cup (125ml) thickened cream
    • 1/4 cup chopped fresh parsley
    • 2 links Italian sausage

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. In large frypan heat oil over moderate heat. Remove casings from sausages and add to frypan. Cook, breaking up the meat, until brown. Add garlic and chilli and cook, stirring until garlic is golden brown.
    3. Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
    4. Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!
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    Reviews and Ratings
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    (1531)

    Reviews in English (1043)

    by
    434

    I think a good start to any a la vodka sauce is the pancetta. I started this recipe by browning 6 slices of pancetta without any oil and adding the sausage to the drippings, then launched into everything else. I also upped the vodka quantity to 1/4 of a cup and upped the heavy cream to 3/4 of a cup. I completely omitted the salt. I used Contadina crushed tomatos with roasted garlic. The meal was definitely "restaurant quality"  -  11 Nov 2002  (Review from Allrecipes USA and Canada)

    by
    328

    This recipe is top-notch and would rival any Penne a la Vodka that you'd order in an Italian restaurant. I prepared it almost to the letter, and it was perfect. I have also tried this a different way by making it a lowfat dish. I substituted turkey sausage, and instead of heavy cream, I used half and half blended with 1 tsp. of corn starch. It was a fantastic lower fat variation and tasted just as good as the original.  -  05 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    186

    I changed this recipe. 3 tablespoons of white wine instead of vodka, added spinach, tomato sauce and extra red pepper flakes, simmered the sauce 30 minutes and melted parmesean and feta cheese. made for a large group. got rave reviews, tasted just like penne rosa from noodles and company!  -  15 Jan 2006  (Review from Allrecipes USA and Canada)

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