Pasta with Vodka Sauce and Sausage

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 1 serving
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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


  1. 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.
  2. 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.
  3. 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.