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This penne alla vodka with sausage recipe is a restaurant-quality meal that’s easy, really quick, and uses minimal ingredients. The silky tomato sauce is so rich in flavor!
Try my Ravioli alla Vodka or Easy Italian Sausage Tomato Pasta next.
Why you’ll love it
This Italian sausage penne alla vodka is similar to my reader favorite Best Penne alla Vodka. It’s just as simple to make, and it’s got even more flavor with the addition of a really tasty protein. Italian sausage just pairs so well to make this a quick and filling meal!
If you’ve never tried it, vodka sauce is a creamy tomato sauce that has a uniquely delicious taste thanks to the vodka. It’s totally irresistible in this sausage penne alla vodka recipe. It’s really hard to describe, but a little magic happens! Read on for the nerdy explanation.
What you’ll need
- Pasta – we’re using the classic shape, penne, but any similar size pasta will do
- Butter – for sautéing
- Italian sausage – we’re using mild. I like Johnsonville.
- Onion and garlic – my go-to are sweet onions like Vidalia
- Vodka – for the signature flavor! You definitely don’t need a premium one, but choose a neutral and clean one like Absolut or SKYY.
- Tomato paste – we’re using double concentrated
- Heavy cream – for that silky, gorgeous creamy quality
- Optional – I love a dusting of parmesan and chopped fresh basil!
Pro tip
Double concentrated tomato paste really makes a difference in this recipe! It’s what sets apart my penne alla vodka sauce from others. I’ve tested extensively with fresh tomatoes and canned tomatoes, but nothing comes close to using tomato paste. It’s why it’s so velvety and flavorful.
What does vodka do?
- Vodka is a solvent that helps to emulsify the natural acids in the tomatoes and fat in the cream to make the sauce luxurious and smooth.
- It also releases aromatic compounds into the sauce, unlocking extra robust flavor from the tomatoes that water or fat alone can’t extract and intensifies them.
- The tingle from the vodka also gives the sauce an extra pop to perk it up in ways a regular tomato sauce just can’t!
How to make penne alla vodka with sausage
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Boil up the penne. Meanwhile, add the butter, sausage, and onions to a skillet. Cook until nicely browned, breaking it apart as you go. Drain the excess fat. Stir in the vodka and garlic, and let it bubble until fragrant.
Add in the tomato paste and heavy cream, and stir until smooth. Reduce the heat, and let it thicken up. Give it a taste, and season with salt & pepper. Stir in the basil, and toss with the drained pasta. Top with parm if using.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here is my favorite cast iron skillet to make the sauce in.
- I like to drain pasta in this colander and store uncooked pasta in one of these airtight pantry containers for freshness.
- Mince the garlic with a squeeze of a garlic press.
Substitutions and variations
- This recipe has quite a lot of sausage, so you can use a bit less than the full 16 oz if you prefer.
- I would not recommend substituting the cream for something lower fat. The sauce won’t thicken as well or have the luxurious texture as intended and could curdle.
- Want a bit of heat? Use hot Italian sausage, or add in some crushed red pepper flakes to the sauce!
What to serve with sausage penne alla vodka
- Nothing is better than a thick slice or two of my Extra Cheesy Garlic Bread.
- A salad makes a fabulous pairing. Try my Super Simple Parmesan Arugula Salad for a light yet tasty side salad.
- Or go all out with a Caesar salad! You’ll want to make my 10-Minute Caesar Salad Dressing and Easy Homemade Croutons (Garlic & Parmesan).
Leftovers and storage
- You can store leftovers of this penne for 3-4 days in the fridge, but if you’re not planning on eating all 4 portions at once, I would boil up fresh pasta when ready.
- Reheat slowly over a low heat in a saucepan for best results.
- I don’t recommend freezing it because the dairy can change texture.
More easy pasta recipes
If you made this penne alla vodka with Italian sausage, please leave me a star rating and review below! I’ll also see your photos if you tag me on Instagram.
Penne alla Vodka With Sausage
Ingredients
- 8 ounces uncooked penne pasta
- 1 tablespoon butter
- 16 ounces Italian sausage
- 1/2 small onion chopped finely
- 1 clove garlic minced
- 1/3 cup vodka
- 1/3 cup tomato paste see note
- 1 cup heavy/whipping cream
- Salt & pepper to taste
- Fresh basil, sliced thin optional, to taste
- Freshly grated parmesan cheese optional, to taste
Instructions
- Boil a generously salted pot of water for the penne and cook it al dente according to package directions.
- Meanwhile, add the butter, sausage meat, and onions to a skillet over medium-high heat and cook for 7-10 minutes or until nicely browned, breaking the sausage up with your spoon as you go along. Drain excess fat.
- Stir in the garlic and vodka, and let the sauce bubble for 30 seconds or so.
- Stir in the tomato paste and cream until you've got a smooth mixture.
- Reduce heat to medium-low. Let the sauce warm through and thicken up to your liking.
- Season with salt & pepper as needed. Stir in the fresh basil if using. Toss with the drained pasta (if needed, thin the sauce out a bit with a splash of hot pasta water prior to draining it). Serve with freshly grated parmesan cheese if desired.
Notes
- I don’t recommend subbing the heavy cream for something like milk or half-and-half because the sauce is likely to curdle and/or end up thinner.
- I recommend using a good quality, double concentrated tomato paste (generally found it tubes). Mutti and DeLallo are good brands that I typically use.
- Buy bulk Italian sausage or sausage links and take the meat out of the casings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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