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Creamy Penne alla Vodka with Italian Sausage

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A rich and creamy penne pasta dish featuring a velvety vodka tomato sauce with crumbled Italian sausage and San Marzano tomatoes, perfect for cozy dinners and quick meals.

Ingredients

Scale
  • 12 ounces penne pasta
  • 1 pound Italian sausage, casings removed and crumbled (sweet or spicy)
  • 1 can (28 ounces) crushed San Marzano tomatoes
  • 1/4 cup vodka
  • 3/4 cup heavy cream
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1/2 teaspoon red pepper flakes (optional)
  • A handful fresh basil, torn or chopped
  • Freshly grated Parmesan cheese, for serving
  • Salt and pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of penne pasta and cook until al dente, about 10-12 minutes. Reserve 1/2 cup pasta water before draining. Set pasta aside.
  2. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 pound crumbled Italian sausage and cook until browned and cooked through, about 6-8 minutes. Break up sausage with a wooden spoon. Remove sausage from pan and set aside, leaving rendered fat in skillet.
  3. Reduce heat to medium. Add chopped onion to the skillet and sauté in sausage fat for about 4 minutes until softened and translucent. Add minced garlic and red pepper flakes (if using). Cook for 1 more minute until fragrant, stirring constantly.
  4. Carefully pour 1/4 cup vodka into the skillet. Let simmer for 2-3 minutes to cook off alcohol and reduce slightly.
  5. Add the 28-ounce can of crushed San Marzano tomatoes. Stir well and let sauce simmer gently for 10 minutes, stirring occasionally. Add reserved pasta water if sauce thickens too much.
  6. Lower heat to medium-low and stir in 3/4 cup heavy cream. Mix until sauce turns pale pink and creamy. Return cooked sausage to skillet and warm through for 3-4 minutes. Season with salt and pepper to taste.
  7. Add drained penne to skillet with sauce. Toss gently to coat, adding more reserved pasta water as needed for silky texture.
  8. Remove from heat, stir in torn fresh basil leaves. Serve topped with freshly grated Parmesan cheese.

Notes

Let vodka simmer to cook off alcohol and deepen sauce flavor. Reserve pasta water to adjust sauce consistency. Add cream off high heat to avoid curdling. Fresh basil added at the end preserves brightness. Sauce thickens when cooled; reheat gently with splash of cream or water.

Nutrition

Keywords: penne alla vodka, creamy pasta, Italian sausage, San Marzano tomatoes, easy dinner, one pot pasta, comfort food

Find it online: https://evabake.com/creamy-penne-alla-vodka-with-italian-sausage-easy-homemade-recipe/