Fusilli alla Vodka with Sausage
Ingredients
- kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 pound ground Italian sausage
- 2 shallots
finely diced
- 4 cloves garlic
thinly sliced
- 6 ounces tomato paste
- 3 tablespoons vodka
- 1 pound fusilli pasta
- 1 cup heavy cream
- 1 tablespoon crushed red pepper flakes
- 2 tablespoons butter
- 3 ounces freshly grated pecorino romano
- 3 tablespoons chopped fresh basil
Directions
- 1
Bring 2 quarts of water to boil in a large pot. We want the starches in the pasta water to be concentrated to help our sauce later to avoid overfilling the pot with water. Add a healthy pinch of salt to the water. Do not add the pasta yet!
- 2
Get started on the sauce while the water is coming to a boil. Heat your olive oil over medium heat in a large pan (large enough to hold all of the pasta), such as an extra-large skillet or even a wok. Then, add your sausage by tearing off small pieces and putting them in the skillet (about a teaspoon in size). Lightly brown the sausage, then remove it to a plate with a paper towel. Remove excess fat from the pan; you want to leave 1 to 2 tablespoons in the pan.
- 3
Add the shallots and a small pinch of salt. Cook until soft, stirring constantly. Add the sliced garlic and cook for 1 to 2 more minutes (until fragrant). Add the tomato paste and cook for 2 to 3 minutes. Add the vodka and cook until it almost completely evaporates.
- 4
Now add your pasta to the boiling water, stirring often.
- 5
While the pasta cooks, add the cream to the sauce and turn the heat to medium-low. Mix it well and bring it to a low simmer. Add the crushed red pepper and check for heat. Don't oversalt here because we're going to add salty pasta water.
- 6
When the pasta is almost done (slightly under al dente), use a slotted spoon or spider to scoop the pasta out of the water and into the sauce. It is OK if some water gets into the sauce; it will help emulsify our sauce.
- 7
Mix the pasta into the sauce. Add more pasta water using a ladle, about 1/4 cup at a time. It is OK for the sauce to appear a bit thin. Let it all return to a low simmer and cook until the pasta is done to your liking — about 3 to 4 minutes. Add more water if the sauce dries out and gets tight before the pasta is done.
- 8
Remove the pasta pan from the heat. Add the butter and sausage, and stir it in. Then add some of the pecorino romano cheese (start with half) and mix it in. Taste and add more cheese, salt or red pepper as needed. If it gets too thick or tight, add more pasta water to thin it out. Finish with basil and a pinch of the remaining cheese.
Fusilli alla Vodka with Sausage
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About this Recipe
Craving a hearty, satisfying pasta dish that comes together in a flash? This Fusilli alla Vodka with Sausage recipe is your answer for a delicious weeknight meal that tastes anything but hurried.
You'll love how incredibly easy this dish is to prepare, truly coming together in the time it takes to boil your pasta. The combination of savory ground Italian sausage, rich tomato paste, a touch of vodka, and luxurious heavy cream creates a deeply flavorful sauce that coats every twist of fusilli. It’s a complete meal ready for your table with minimal effort.
Prepare for a truly comforting bowl of pasta, where tender fusilli noodles are enveloped in a vibrant, creamy sauce. Each bite offers a satisfying blend of savory ground Italian sausage, bright tomato notes, and the subtle warmth from vodka, all balanced by the richness of heavy cream. The hint of spice from crushed red pepper flakes and the salty tang of Pecorino Romano cut through the richness beautifully, making this a wonderfully balanced and utterly delicious experience. It’s a dish that feels indulgent yet is surprisingly straightforward to master.
Customization & Variations
- For a milder flavor, you can reduce the crushed red pepper flakes or omit them entirely.
- While ground Italian sausage adds fantastic flavor, you could explore other ground meats like beef or turkey, adjusting seasonings as needed.
- If you don't have Pecorino Romano, another hard, salty grating cheese like Parmesan would be a suitable alternative.
This Fusilli alla Vodka with Sausage is perfect for busy weeknights when you need a comforting meal without fuss. Serve it simply, perhaps with a sprinkle of extra fresh basil and Pecorino Romano for a beautiful finish.