This penne alla vodka with sausage recipe delivers restaurant-quality flavor with minimal effort. The silky tomato-cream sauce is rich, comforting, and ready in about 30 minutes.
For more comforting pasta, try my Ravioli alla Vodka or Easy Italian Sausage Tomato Pasta.
Why you’ll love it
This Italian sausage penne alla vodka is just as simple as classic vodka pasta but even more satisfying thanks to savory Italian sausage. It’s quick to make, uses a short list of ingredients, and the vodka-boosted cream and tomato sauce develops a depth of flavor that feels special without extra fuss.
Vodka sauce has a unique, slightly bright and rounded character from the vodka, which helps pull the tomato and cream together into a luxurious, silky sauce. The sausage adds hearty, savory notes that make this an easy weeknight meal that feels indulgent.
What you’ll need
- Pasta – classic penne works best, but similar shapes are fine.
- Butter – for sautéing the aromatics and sausage.
- Italian sausage – mild or hot, depending on your preference.
- Onion and garlic – diced onion and minced garlic add the base flavor.
- Vodka – a neutral vodka helps build the sauce flavor; no need for premium.
- Tomato paste – double-concentrated paste provides concentrated tomato flavor.
- Heavy cream – gives the sauce a smooth, velvety texture.
- Optional – freshly grated Parmesan and chopped basil to finish.
Pro tip
Using double-concentrated tomato paste makes a big difference. It creates a deep, concentrated tomato flavor and helps the sauce achieve that velvety texture that canned tomatoes or fresh tomatoes alone can’t always provide.
What does vodka do?
- Vodka acts as a solvent that helps marry the tomato acids and the fat from the cream, creating a smooth, emulsified sauce.
- It releases and intensifies aromatic compounds in the tomatoes that water or fat alone won’t extract, deepening the sauce’s flavor.
- A small amount of vodka also adds a subtle lift that brightens the overall taste compared to a standard tomato sauce.
How to make penne alla vodka with sausage
This overview highlights the key steps. Full quantities and instructions are in the recipe card below.
Cook the penne in a large pot of salted boiling water until al dente. While the pasta cooks, melt butter in a skillet and add the sausage and onions. Brown the sausage, breaking it up as it cooks, then drain excess fat. Add garlic and vodka, allowing the mixture to bubble briefly so the vodka cooks off and the aromas release.
Stir in the tomato paste and heavy cream until the sauce is smooth. Reduce heat and simmer gently until the sauce thickens. Season with salt and pepper, stir in fresh basil if using, and toss with drained pasta. Finish with a shower of freshly grated Parmesan, if desired.
Tools for this recipe
Basic cookware is all you need: a large pot for pasta, a sturdy skillet for browning the sausage and making the sauce, and a colander to drain the pasta.
- A heavy skillet or sauté pan to brown the sausage and build the sauce.
- A large pot to cook the pasta.
- A colander to drain the pasta and, if needed, reserve a splash of pasta water to loosen the sauce.
Substitutions and variations
- Reduce the sausage quantity if you prefer a lighter meat presence; the recipe is forgiving.
- Don’t swap heavy cream for low-fat dairy—full-fat cream gives the sauce its silky texture and helps prevent curdling.
- To add heat, use hot Italian sausage or sprinkle in crushed red pepper flakes when simmering the sauce.
What to serve with sausage penne alla vodka
- Extra cheesy garlic bread is a natural match and so satisfying alongside this pasta.
- A light salad, such as arugula with shaved Parmesan, balances the richness.
- For a more classic pairing, a Caesar salad with homemade dressing and croutons is excellent.
Leftovers and storage
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- For best texture, reheat slowly over low heat on the stove; add a splash of water or cream if the sauce has tightened.
- Freezing is not recommended because the dairy can change texture when thawed.
More easy pasta recipes
- Marry Me Italian Sausage Pasta
- Chicken Fettuccine Alfredo
- Rotini Pasta
- Creamy Tomato Orzo with Chicken
- Mostaccioli
If you make this penne alla vodka with Italian sausage, please leave a rating and a comment. I love to see photos and feedback from readers.
Penne alla Vodka With Sausage
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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
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Boil a generously salted pot of water and cook the penne until al dente according to package directions.
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Meanwhile, melt the butter in a skillet over medium-high heat. Add sausage and onions and cook 7–10 minutes until nicely browned, breaking the meat apart as it cooks. Drain any excess fat.
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Stir in the garlic and vodka. Let the mixture bubble for about 30 seconds so the alcohol cooks off and the aroma blooms.
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Whisk in the tomato paste and heavy cream until smooth and combined.
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Reduce heat to medium-low and simmer until the sauce thickens to your liking.
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Season with salt and pepper, stir in fresh basil if using, and toss with the drained pasta. If needed, thin the sauce with a splash of hot pasta water before draining. Serve with grated Parmesan if desired.
Notes
- I don’t recommend subbing the heavy cream for milk or half-and-half; the sauce may thin or curdle.
- Use a good-quality double-concentrated tomato paste (often sold in tubes) for the best flavor.
- Buy bulk Italian sausage or remove the meat from links to use in the sauce.
Nutrition
Nutrition information is an approximation.
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