Penne alla Vodka with Sausage

Penne alla vodka with sausage is the creamiest, most deliciously decadent pasta you’ve ever eaten. The crispy crumbled Italian sausage pairs beautifully with the rich pink sauce to create the perfect date night dish. Bonus — it’s ready in just 20 minutes!

You know how I always say this is the best pasta you’ve ever eaten? This time I need you to take me seriously.

These penne alla vodka with sausage are a pasta lover’s dream — they’re creamy, flavourful and utterly delicious.

The sauce has bits of crispy Italian sausage blended with a divine mixture of crushed tomatoes and cream. The vodka is the element that binds all these elements together to create a sauce that you’ll be finding yourself making time and time again. I know I am!

Why you’ll love penne alla vodka with sausage

• It’s perfect for date night or Valentine’s Day. Or just for those days when you could do with a treat!
• It’s super easy to make. There’s only half an hour standing between you and the best pasta in your life.
• It tastes just like something you’d have at a restaurant. A homemade pasta that tastes just like a dish you’d have at an Italian restaurant is a big promise, but this penne alla vodka with sausage recipe lives up to it.

What goes into this vodka sauce with sausage?

Italian sausage — You only need three Italian sausages for this pasta sauce. Remove them from their casings and don’t forget to crumble them with your spoon as they cook.

Shallot — The mild flavour of shallots is perfect for this delicate sauce. You can use yellow or red onion if you don’t mind a more pronounced onion flavour.

Garlic — Fresh garlic is perfect for this recipe. I don’t recommend using frozen garlic or worse, garlic powder, because you’ll be missing out on some amazing flavours.

Italian seasoning mix — One tablespoon of Italian seasoning mix is perfect for this vodka sauce with sausage. Alternatively, use a mix of dried oregano, basil and rosemary.

Red chilli flakes — You’ll get just a bit of a kick by adding some red chilli flakes to the sauce.

Vodka — Use unflavoured vodka for this recipe. Any type will do, and even though you won’t be able to feel the alcohol in the sauce, it’s always a good idea to use one that you’d be happy to drink.

Tomato puree + crushed tomatoes — A mix of concentrated tomato puree and crushed tomatoes is just perfect for this sauce. If you want it a lighter pink, skip the tomato puree.

Double (heavy) cream — Don’t dub this with single cream (half and half) because the sauce won’t be as creamy.

Parmesan — It’s always best to grate your own Parmesan for this type of sauce.

Fresh basil — A handful of fresh basil leaves added in right at the end will elevate the flavours of this penne alla vodka.

How to make pasta with vodka sauce and sausage

Bring a large pot of water to a boil, salt it and cook the pasta al dente according to the instructions on the package.

Meanwhile, heat the olive oil in a large, deep pan or Dutch oven and add the sausage. Fry for 6-7 minutes over medium heat, breaking it up as it cooks.

Stir in the shallot and garlic and cook for 1-2 minutes, stirring often. Next, stir in the Italian seasoning mix and red chilli flakes and continue to cook for another minute.

Add the vodka, tomato puree and crushed tomatoes and stir to combine.

Allow the sauce to bubble for a minute, then stir in the double cream. Lower the heat and simmer for 5 minutes until the sauce has reduced a bit.

Add the cooked pasta and toss to cover well in the sauce. Next, stir in the grated Parmesan and basil leaves.

Season to taste and serve immediately, with some extra Parmesan and freshly ground black pepper on top if you like.

Leftovers and storage

• This pasta with vodka sauce and sausage is best served immediately, but leftovers are still delicious. The texture of the sauce might change, but that won’t affect the taste.
• You can store any leftovers in an airtight container in the fridge for up to 3 days.
• It’s best to reheat this pasta in the microwave.

Recipe notes and tips

• You won’t be able to feel the vodka in the sauce, but it’s important to allow it to simmer for at least 5 minutes (or even more if you have time).
• If you want to cook this pasta alla vodka the day before, just make the sauce and then reheat it on the stovetop as you cook fresh pasta. Toss it all together and serve immediately.
• Pasta alla vodka with sausage is satisfying enough on its own, but garlic bread or a side salad are good options if you want something extra on the side.

If you liked this penne alla vodka with sausage recipe, you might also like some of my other easy creamy pasta recipes:

• Creamy Rasta Pasta Recipe
• Creamy Whisky Pasta with Smoked Salmon
• Easy Creamy Spicy Chicken Pasta
• Creamy Tomato Spinach Pasta
• Creamy Chicken Boursin Pasta

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