We’re diving into a fan-favorite recipe: sausage penne with homemade vodka sauce. Don’t let the ingredient list intimidate you, because this recipe is actually quite simple to follow and perfect for a weeknight meal. I’ll guide you through each step, from preparing the mild Italian sausage and San Marzano tomatoes to creating a rich and creamy sauce that’s far superior to anything you’d find in a jar. We’ll be using a food processor to achieve the perfect sauce consistency and discussing how to properly cook pasta so it holds the sauce beautifully. Stay tuned to learn how to make this delicious and budget-friendly Italian classic right in your own kitchen!
Special Equipment:
Food processor with blade attachment, stock pot for pasta, grater for Parmesan cheese
Ingredients:
- 1 to 1¼ pounds mild Italian sausage, casings removed
- 1 pound bronze-cut penne pasta
- 2 tablespoons extra virgin olive oil
- 2-3 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- Dash of red pepper flakes
- ½ an onion, minced
- 1 shallot, minced
- 4-6 cloves garlic, minced
- ½ cup vodka
- 2 tablespoons tomato paste
- 1 (28-ounce) can San Marzano tomatoes, with juice
- ½ cup heavy cream
- ¾ cup shredded Parmesan cheese, plus extra for serving
- 2-3 tablespoons fresh basil, chopped into strips (chiffonade)
- Italian flat-leaf parsley, chopped, for garnish
Directions:
Bring 4 to 6 quarts of well-salted water to a boil in a large pot for the pasta.
Prepare the sausage by removing the casings and either chopping it or breaking it apart with your hands. The smaller pieces will soak up more sauce. Set aside.
In a separate three-quart saucepan, melt the butter and olive oil over medium heat.
Add the minced onion and shallot to the pan and cook for 2 to 3 minutes, or until softened but not browned. Browning the vegetables will carry over into the finished sauce.
Stir in the minced garlic and salt, and continue to cook for a minute or two.
Pour in the vodka and let it reduce for about 3 minutes.
Add the entire can of San Marzano tomatoes, including the juice, to the pot. Break up the tomatoes coarsely with a spoon or spatula.
Add the black pepper, red pepper flakes, fresh basil, and tomato paste to the sauce and stir until incorporated.
Let the sauce simmer uncovered for about 20 minutes to reduce the water content. While the sauce simmers, start browning the sausage.
In a separate skillet over medium heat, brown the sausage in two batches to avoid overcrowding the pan. The sausage should be fully cooked with no pink left. Set the cooked sausage aside in a bowl.
Once the sauce has simmered, turn off the heat and transfer it to a food processor. Pulse for 20 to 30 seconds to create a puree, but don’t blend it until it’s as smooth as a beverage.
Return the pureed sauce to the pan and turn the heat back on to a low setting.
Cook the penne pasta in the boiling water according to package directions.
While the pasta cooks, add the shredded Parmesan cheese and heavy cream to the sauce and stir until the cheese has melted and is fully incorporated. The sauce will take on a classic orange color. Taste and adjust seasoning as needed.
Once the pasta is cooked, strain it.
To plate, toss the pasta and sausage with a couple of scoops of sauce to ensure everything is well-coated.
Garnish with fresh Italian flat-leaf parsley and a basil leaf. You can also serve it with a loaf of warm bread.
