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This penne alla vodka with sausages recipe is one of those dishes that just hits every time. It’s creamy, rich, a little spicy, and has that cozy comfort food vibe. Plus, it has enough heat to keep things interesting. If you’re cooking for someone you want to impress (or seduce), this vodka pasta is your wingman.
The sauce is silky and full of flavor. The sausage brings the boldness. And the vodka? That’s just there to let them know you’re not playing it safe tonight. It’s simple to make, but feels indulgent. It’s like you went out of your way to create something special, without actually breaking a sweat.
Perfect for a chill night in, a second date, or when you’re ready to trade takeout for something a little more… hands-on. If you love creamy Italian pasta dishes, you might also enjoy our Cacio e Pepe Recipe for a simpler take on Italian comfort food.
The Story Behind Penne alla Vodka with Sausages
For me, penne alla vodka and espresso martinis are just le go-to combo for any girls’ night out. It’s like the unofficial menu. Creamy pasta, a boozy coffee drink, and good vibes. You see it everywhere. And honestly, I kind of love how predictable it is.
Have you noticed? There’s always at least one “fancy” restaurant that throws vodka pasta on the menu. Especially in fancy restaurants in the Montreal Old Port. Not saying it’s anything groundbreaking. But it’s clearly doing something right. It’s simple, comforting, and for some reason, it just works. Especially when you’re trying to flirt over carbs.
I remember the first time I made this penne alla vodka dish at home. It was for a third date. I wanted something impressive but not too complicated. Something that said “I can cook” without screaming “I’m trying too hard.” This vodka pasta recipe was perfect. The kitchen smelled amazing. The sauce came together beautifully. And my date? Let’s just say there was a fourth date.
What I love most about this recipe is how forgiving it is. You can adjust the spice level. You can swap the sausage type. You can even make it ahead if you’re nervous about cooking in front of someone. It’s one of those recipes that makes you look like a kitchen genius. Even if you’re just following simple steps.
Plus, it comes together fast. So you can spend less time cooking and more time… doing whatever comes after dinner. For more hearty pasta options, check out our Pappardelle au ragoût de bœuf recipe.
What Kind of Pasta Goes Well with Vodka Sauce?
If you’re looking to switch up the pasta in your penne alla vodka, here are a few great alternatives. They pair well with the creamy vodka sauce:
- Rigatoni: The larger tubes of rigatoni hold the sauce well. This makes every bite creamy and flavourful. According to Serious Eats, tube-shaped pasta works best with cream-based sauces.
- Ziti: Similar to penne but with a smoother surface. Ziti soaks up the sauce beautifully. It offers a satisfying texture.
- Fusilli: The corkscrew shape of fusilli is perfect for catching the sauce. This ensures each twist is coated in creamy goodness.
These pastas, like penne, work great with the vodka sauce. They allow it to cling to their shape. They also complement the rich flavours of the dish. For more pasta pairing tips, check out Bon Appétit’s pasta guide.
Ingrédients pour Penne alla Vodka aux saucisses
- ½ cuillère à soupe d'huile d'olive
- 250 g de chair à saucisse, sans peau
- 1 cuillère à café de graines de fenouil écrasées
- 1 gousse d'ail, tranchée
- 2 cuillères à soupe de vodka
- 1 boîte de 200 g de tomates concassées (ou la moitié d'une boîte de 400 g)
- 1 cuillère à soupe de purée de tomates
- 125 ml de crème double
- 175 g de pâtes penne
- 12 g de parmesan, finement râpé
- Petite poignée de persil plat, haché grossièrement
- Sel de mer et poivre noir fraîchement moulu
Why These Ingredients Work in Penne alla Vodka with Sausages
Huile d'olive : Helps get the sausage sizzling. It also makes the garlic fragrant. This builds layers of flavor from the start.
Chair à saucisse : Adds a savory, meaty richness. This takes the classic vodka sauce to the next level.
Graines de fenouil : These little seeds add a subtle note. It’s almost sweet with a licorice flavor. This pairs perfectly with the sausage.
Ail: A must-have for adding a warm base to the sauce. It creates an aromatic foundation.
Vodka: It’s the secret ingredient. It ties the cream and tomatoes together for a silky sauce. As Food Network explains, vodka helps release flavor compounds in tomatoes. These compounds aren’t water or fat-soluble.
Tomates hachées : Brings the bright, tangy backbone to the sauce. This balances the richness.
Purée de tomates : Boosts the tomato flavor. It gives the sauce a lovely depth.
Crème double : This is what makes the sauce velvety smooth. It’s indulgent and ideal for date night.
Pâtes Penne : The ridges on the pasta grab the sauce beautifully. Every bite is full of flavor.
Parmesan: A salty, umami-packed finish. This pulls all the flavors together.
Persil plat : Adds a fresh, green pop. This brightens up the dish right before serving.
Sel de mer et poivre noir : Essentiel pour rehausser la saveur naturelle de chaque ingrédient.
How to Make Penne alla Vodka with Sausages
- Heat olive oil in a large pan over medium heat. Add the sausage. Break it into smaller pieces with a wooden spoon. Cook for 6-8 minutes until browned. Add the fennel seeds and garlic. Stir to combine.
- Pour in the vodka. Then add the tomatoes, tomato purée, and cream. Stir everything together. Let the sauce simmer for 15-20 minutes. It should thicken slightly. Season to taste.
- Bring a large pot of salted water to a boil. Add the penne. Cook according to package instructions. Once the pasta is ready, toss it in the sauce. Serve in bowls. Garnish with Parmesan, parsley, and a sprinkle of black pepper.
Recipe Variations for Penne alla Vodka with Sausages
This penne alla vodka recipe is versatile. You can easily adapt it to suit different tastes and dietary needs. Here are some delicious variations to try:
Vegetarian Vodka Pasta: Skip the sausage entirely. Instead, add roasted vegetables like zucchini, bell peppers, or mushrooms. You can also use plant-based sausage alternatives. They work surprisingly well in this creamy sauce.
Spicy Vodka Pasta: Love heat? Add red pepper flakes when you cook the garlic. You can also use spicy Italian sausage instead of sweet. For extra kick, finish with a drizzle of chili oil.
Seafood Vodka Pasta: Replace the sausage with shrimp or scallops. Add them in the last few minutes of cooking. The seafood pairs wonderfully with the creamy vodka sauce.
Wine Pairing for Penne alla Vodka with Sausages
The right wine can elevate your penne alla vodka experience. Here are my top recommendations for pairing with this creamy, savory dish:
Pinot Grigio: This is my go-to white wine for vodka pasta. It’s crisp and light. The acidity cuts through the cream beautifully.
Chianti: If you prefer red wine, Chianti is excellent. The medium body complements the tomato base. The tannins balance the richness of the cream.
Prosecco: Want something festive? Prosecco adds a celebratory touch. The bubbles cleanse your palate between bites.
Serving Suggestions for Penne alla Vodka with Sausages
While this vodka pasta is delicious on its own, the right sides can make your meal even better. Here are some serving ideas:
Garlic Bread: Classic for a reason. Crispy, buttery garlic bread is perfect for soaking up extra sauce.
Simple Green Salad: Balance the richness with a light salad. Use mixed greens, cherry tomatoes, and a lemon vinaigrette. Try our Kale & Brussels Sprouts Salad for a perfect pairing.
Roasted Vegetables: Asparagus, broccolini, or green beans work well. Roast them with olive oil and garlic.
Pro Tips for Restaurant-Quality Penne alla Vodka
- Use quality vodka (mid-range works perfectly)
- Don’t skip the vodka – it helps emulsify the sauce
- Let the sauce simmer for 5 minutes to develop flavors
- Reserve 1 cup pasta water before draining
- Add pasta water gradually to adjust consistency
- Finish with fresh parmesan and torn basil
Frequently Asked Questions About Penne alla Vodka with Sausages
Q : Puis-je préparer ce plat à l’avance ?
UN: Yes, but store the sauce and pasta separately. Reheat the sauce gently. Cook fresh pasta before serving. This gives you the best texture.
Q: What’s the best type of sausage to use?
UN: Use a good-quality Italian sausage. Choose sweet or spicy, with fennel. Avoid pre-cooked varieties.
Q : La vodka est-elle essentielle ?
A: Vodka helps emulsify the sauce. It also adds subtle brightness. If omitting, simmer the tomato base longer.
Q: Can I use a different type of pasta?
UN: Absolutely! Rigatoni, ziti, or fusilli all work well. Choose pasta shapes that hold sauce.
If you love Italian pasta dishes, you might also enjoy our Cacio e Pepe Recipe for a simple yet elegant cheese and pepper pasta. Or try our Pappardelle au ragoût de bœuf for a rich, slow-cooked meat sauce. Both are perfect for cozy date nights.
