Pasta with Vodka Sauce and Sausage

Total Time:
30 min
10 min
20 min

1 serving

  • 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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    7-Layer Pasta Salad

    Recipe courtesy of Food Network Kitchen