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pasta recipe, penne with sausage and vodka sauce

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pounds - penne noodles, uncooked
  • 2 tablespoons - olive oil
  • 1/2 pounds - Italian sausage, casing removed, crumbled or chopped
  • 1/2 cups - yellow onion, chopped
  • 1/2 teaspoons - salt
  • 1/2 teaspoons - crushed red pepper flakes
  • 2 teaspoons - garlic, minced
  • 1/2 cups - crushed tomatoes
  • 1 cans - tomato sauce, 15 oz.
  • 2/3 cups - vodka
  • 1/2 cups - heavy cream
  • 1 1/2 tablespoons - fresh basil, chopped
  • - parmigiano-reggiano or mozzarella, for garnish
  • Directions:

    Bring a medium saucepan of salted water to a boil. Add the pasta and cook according to package directions, 8-10 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, 5 to 7 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 tomato sauce and cook, stirring, until thick, about 2 minutes. Add the vodka and cook until the sauce reduces 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. (If sauce is not as thick as you like, stir together 2 tsp of cornstarch with a little bit of cold water in a small bowl until cornstarch is dissolved, then add to sauce and let simmer 1-2 minutes until thickening occurs).

    Toss the sauce with the pasta to coat evenly and transfer to a pasta bowl for serving. Top with cheese and sprig of basil, if desired, and serve immediately.

    Brief Description

    Spicy pasta dish with Italian sausage and a creamy vodka tomato sauce.

    Main Ingredient:


    Category:  Pasta

    Cuisine:  Italian

    Prep Time: 15 min
    Cook Time: 25 min


    adapted from Emeril's recipe on

    Posted By:


    Posted On:

    January 3, 2013

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