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5 from 65 votes

Easy Vodka Sauce Pasta Recipe

A unique twist on a more traditional Italian recipe, this easy vodka sauce pasta recipe is set to impress all your dinner guests and will leave them asking ‘what’s the secret ingredient?’.
Course Main Course
Cuisine American, Italian
Keyword Easy Vodka Sauce Pasta, Easy Vodka Sauce Pasta Recipe, Vodka Pasta Recipe, Vodka Sauce Pasta
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people
Calories 998kcal
Cost $15-20

Equipment

  • Garlic press
  • Sharp knife
  • Chopping board
  • Large skillet
  • Wooden spoon

Ingredients

  • 10 oz of penne pasta
  • 1.5 lb pork sausage
  • 2 tbsp of butter
  • 2 tbsp of olive oil
  • 1 tsp of sea salt
  • 2 tsp Italian seasoning
  • 4 minced garlic cloves
  • 1 diced white onion
  • 10 oz of sliced mushrooms
  • 1/2 cup of vodka
  • 1 cup of sodium-free chicken broth
  • 1/2 cup heavy cream
  • 32 oz can of crushed/chopped tomatoes
  • 20 finely chopped basil leaves
  • Handful of parmesan to garnish

Instructions

Preparation

  • Using a sharp knife, thinly chop your onions on the chopping board and place them in a bowl on the side. Then using a garlic press or the flat surface of a knife, mince the 4 garlic cloves and also place in the bowl. Next, dice all your mushrooms and place them on a plate or bowl. Finally, you’ll want to finely chop the basic leaves and place in a separate bowl.

Cooking

  • Heat your large skillet on medium heat on the stove and add in two tablespoons of butter and two tablespoons of olive oil. Then add your diced onions and minced garlic to the skillet and saute for 3 or so minutes, making sure they don’t burn to the pan.
  • Then add your diced mushrooms to the skillet and cook for 3 minutes until they soften and darken in color. Then you’ll want to add your sausage meat and break it down with a fork into smaller pieces. If the skillet is pitting oil, you can use a long utensil to break down the sausage meat. The meat doesn't have to be cooked through completely at this point as it'll cook properly in the sauce in the later steps. Add 1 tablespoon of salt and your two tablespoons of Italian seasoning to the mixture and stir thoroughly.
  • Turn the heat down to low and add your ½ cup of vodka to the skillet slowly. Once all the vodka is in, turn the heat back up to medium-high for 2 minutes to reduce the vodka.
  • Add your can of crushed/chopped tomatoes and also your 1 cup of sodium-free chicken broth to the skillet and bring to the bubble. Reduce the heat to a simmer and then add ½ cup of heavy cream to the sauce and stir continuously.
  • Whilst your sauce is simmering on low heat, you can begin cooking your pasta by boiling salty water. Cook for 10 minutes if you like your pasta al dente or for 13-14 minutes if you like it softer.
  • Add your diced basil leaves to the sauce in the skillet and also season with salt and pepper. If you like a spicy kick to your food then you’re welcome to add some chili flakes.
  • Drain your pasta and then add it to the sauce in the skillet and mix thoroughly, ensuring all the pasta is covered in the rich creamy sauce.
  • If your sauce is still a bit too thin, you can leave it simmering on the heat to reduce more or you could add a teaspoon of plain flour to thicken it up.
  • Once you’re happy, you can serve up in some bowls and garnish with any spare basil you may have and some parmesan cheese. We recommend pairing with some warm pieces of homemade garlic bread to dip into the rich creamy sauce.

Nutrition

Calories: 998kcal | Carbohydrates: 87g | Protein: 44g | Fat: 71g | Saturated Fat: 26g | Cholesterol: 178mg | Sodium: 585mg | Potassium: 1622mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1360IU | Vitamin C: 31.1mg | Calcium: 156mg | Iron: 6.8mg