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Penne alla Vodka with Sausage Recipe

Italian-American · Main course · 35 min total

A creamy, slightly spicy tomato vodka sauce with Italian sausage and al dente penne. This easy one-pot meal is perfect for a comforting weeknight dinner.

Ingredients

• 1 tablespoon olive oil
• 1 pound sweet or hot Italian sausage, casings removed
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup vodka
• 1 can (28 ounces) crushed tomatoes
• 1/2 cup heavy cream
• 1 teaspoon red pepper flakes (optional)
• 1 pound penne pasta
• 1/2 cup grated Parmesan cheese, plus more for serving
• Salt and black pepper to taste
• 2 tablespoons fresh basil, chopped (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned, about 5 minutes. Transfer sausage to a plate.
3. Reduce heat to medium. Add onion to the skillet and cook until softened, about 4 minutes. Add garlic and cook 1 minute more.
4. Pour in vodka and scrape up any browned bits. Let simmer until reduced by half, about 2 minutes.
5. Add crushed tomatoes, cream, and red pepper flakes (if using). Stir in the cooked sausage. Simmer sauce for 10 minutes, stirring occasionally, until thickened.
6. Add drained pasta to the sauce, along with Parmesan cheese. Toss to combine, adding reserved pasta water a little at a time if needed for consistency. Season with salt and pepper to taste.
7. Serve immediately, topped with extra Parmesan and fresh basil if desired.

Tips

• Use a good quality vodka; it doesn't have to be expensive, but avoid flavored varieties.
• For a lighter version, substitute half-and-half for heavy cream.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or water.

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