MainsKatherine ZalaskyPasta, Vodka, Vodka Cream Sauce, Sausage, Italian, Penne, Fettuccine, Vegetarian, Food1 Comment

Vodka Cream Pasta

MainsKatherine ZalaskyPasta, Vodka, Vodka Cream Sauce, Sausage, Italian, Penne, Fettuccine, Vegetarian, Food1 Comment
Vodka Cream Pasta

Sunday dinners, particularly approaching Fall, call for pasta. Whether you’re using fresh or dried, pasta with a vodka cream sauce and Italian sausage is one of Katie’s favorites. You can easily leave out the sausage for a vegetarian option. Pair with a crusty bread, a light green salad tossed with a vinaigrette, and a bottle of Barbaresco or Barolo wine.

Yield: 4 servings (plus a little leftover)

Ingredients

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 2 cloves garlic, minced

  • 2 shallots, minced

  • 1 cup vodka

  • 1 cup vegetable stock (such as Kitchen Basics Unsalted Vegetable Stock)

  • 1 can (32 oz.) crushed tomatoes

  • 3/4 lb Italian sausage (sweet or hot, depending on your preference)*

  • 1 pound dried or fresh pasta (such as penne, fettuccine, campanelle, or cavatappi)

  • 1/2 cup heavy cream

  • About 20 leaves fresh basil, torn or chiffonade

  • Finely shredded Parmesan, for garnish

  • Kosher salt and pepper

  • Red pepper flake

Instructions

Heat a large, deep skillet over medium heat. Add the oil to the skillet. Crumble the sausage into the skillet and cook the sausage until browned and cooked through. Remove the sausage from the skillet and set aside, leaving the sausage drippings in the pan. Add the butter to the skillet. Heat until the butter starts to bubble. Add the shallot and gently cook until the shallot is translucent, about 4 minutes. Add the garlic and cook for another minute. Next, add the vodka, chicken stock, and tomatoes. Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer for about 10 minutes. Taste the sauce for seasoning and adjust with salt, pepper, and red pepper flake. Add the cream to the sauce and once it begins to bubble again, turn off the heat.

While the sauce simmers (before the cream is added), cook the pasta in well-salted water according to instructions until al dente (if using fresh pasta, cook for about 1-3 minutes). Drain the pasta, reserving about a quarter cup of the pasta water. Add the pasta and reserved pasta water directly into the sauce. Toss the pasta with the sauce until well mixed.

Serve in bowls, spooning extra sauce over the top. Finish with torn basil and Parmesan.

Notes

*If you’re cooking a vegetarian option, skip the sausage and begin the recipe by heating the oil and butter together in the skillet. Add the shallot and proceed with the remaining steps of the recipe.