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Penne alla vodka with sausages is one of those dishes that just hits every time. It’s creamy, rich, a little spicy, and has that cozy comfort food vibe, but with enough heat to keep things interesting. If you’re cooking for someone you want to impress (or seduce), this 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, 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.

The story behind penne alla Vodka with Sausages
For me, Penne alla vodka and espresso martinis are just the 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.
And 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.
So I decided to bring that same energy home with my own version: Penne alla Vodka with sausage. It’s rich, creamy, and has just the right amount of heat. Perfect for a date night in, or when you want to feel like you’re at a trendy spot without leaving your kitchen. Plus, it comes together fast, so you can spend less time cooking and more time… doing whatever comes after dinner.

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 that pair well with the creamy vodka sauce:
- Rigatoni: The larger tubes of rigatoni hold the sauce well, making every bite creamy and flavorful.
- Ziti: Similar to penne but with a smoother surface, ziti soaks up the sauce beautifully, offering a satisfying texture.
- Fusilli: The corkscrew shape of fusilli is perfect for catching the sauce, ensuring each twist is coated in creamy goodness.
These pastas, like penne, work great with the vodka sauce, allowing it to cling to their shape while complementing the rich flavors of the dish.
Ingredients for Penne alla Vodka with Sausages
- ½ tablespoon olive oil
- 250g sausage meat, removed from skin
- 1 teaspoon fennel seeds, crushed
- 1 garlic clove, sliced
- 2 tablespoons vodka
- 1 x 200g tin chopped tomatoes (or half of a 400g tin)
- 1 tablespoon tomato purée
- 125ml double cream
- 175g penne pasta
- 12g Parmesan, finely grated
- Small handful flat-leaf parsley, roughly chopped
- Sea salt and freshly ground black pepper

Role
Olive Oil: Helps get the sausage sizzling and the garlic fragrant, building layers of flavor from the start.
Sausage Meat: Adds a savory, meaty richness that takes this classic vodka sauce to the next level.
Fennel Seeds: These little seeds add a subtle, almost sweet licorice note that pairs perfectly with the sausage.
Garlic: A must-have for adding a warm, aromatic base to the sauce.
Vodka: It’s the secret ingredient that ties the cream and tomatoes together for a silky, cohesive sauce.
Chopped Tomatoes: Brings the bright, tangy backbone to the sauce, balancing the richness.
Tomato Purée: Boosts the tomato flavor and gives the sauce a lovely depth.
Double Cream: This is what makes the sauce velvety smooth and indulgent—ideal for date night.
Penne Pasta: The ridges on the pasta grab the sauce beautifully, so every bite is full of flavor.
Parmesan: A salty, umami-packed finish that pulls all the flavors together.
Flat-Leaf Parsley: Adds a fresh, green pop to brighten up the dish right before serving.
Sea Salt and Black Pepper: Essential for enhancing every ingredient’s natural flavor.
Preparation of Penne alla Vodka with Sausages
- Heat olive oil in a large pan over medium heat. Add the sausage, breaking it into smaller pieces with a wooden spoon, and cook for 6-8 minutes until browned. Add the fennel seeds and garlic, stirring to combine.
- Pour in the vodka, then add the tomatoes, tomato purée, and cream. Stir everything together and let the sauce simmer for 15-20 minutes until it thickens slightly. Season to taste.
- Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions. Once the pasta is ready, toss it in the sauce. Serve in bowls, garnished with Parmesan, parsley, and a sprinkle of black pepper.
- Serve in bowls, garnished with Parmesan, parsley, and a sprinkle of black pepper.

3 Tips to improve your Penne alla Vodka with Sausages
- Deglaze sausage fond with vodka for depth
After browning the sausage, remove it and deglaze the pan with vodka before adding aromatics. Scrape up the fond (caramelized bits), this adds rich umami and ensures the vodka cooks off properly, giving the sauce a smoother, more integrated flavor. - Cook down the tomato base and balance acidity
Sauté the tomato purée briefly before adding the chopped tomatoes, then let the sauce simmer until thick and slightly reduced. Taste as you go, if it’s too acidic, add a small pinch of sugar to balance the flavor. Adjust seasoning gradually to ensure the sauce stays rich, not sharp. - Emulsify cream off heat and toss pasta directly in sauce
After reducing the tomato mixture, remove the pan from heat before adding the cream. Stir well to emulsify, then add al dente penne with a splash of pasta water. Toss vigorously to bind the sauce to the pasta. Finish with Parmesan off heat to keep the emulsion stable.
Frequently Asked Questions
Q: Can I make this dish ahead of time?
A: Yes, but store the sauce and pasta separately. Reheat the sauce gently and cook fresh pasta before serving for the best texture.
Q: What’s the best type of sausage to use?
A: Use a good-quality Italian sausage, sweet or spicy, with fennel. Avoid pre-cooked or heavily seasoned varieties, which can clash with the sauce.
Q: Is vodka essential?
A: Vodka helps emulsify the sauce and adds subtle brightness. If omitting, simmer the tomato base longer to reduce excess moisture and use a splash of pasta water to adjust consistency.
Q: How do I fix a sauce that’s too acidic?
A: Taste the sauce as it simmers. If it’s sharp, a small pinch of sugar will balance the acidity without making it sweet.
Q: Why did my sauce split after adding cream?
A: Cream can split if added over high heat or to an overly acidic base. Remove the pan from heat before stirring in the cream and mix gently to emulsify.
Elevate your date night
- Pasta and Vinyl at Home
Put on a few good records, something warm and easy like Khruangbin, Charlotte Day Wilson, or Bill Withers. While the pasta simmers, pour drinks and hang out in the kitchen. Keep the lighting soft and the conversation relaxed. Serve straight from the pan with shaved Parmesan, no fuss. Perfect for when you want something casual but intentional. - Dinner on the Balcony
If the weather’s nice, bring the meal outside. Set a small table or just use a tray and sit cross-legged with a glass of wine. This pasta works well in shallow bowls, easy to eat while you watch the sunset or city lights. It feels laid-back but thoughtful, ideal for making a regular evening feel a little different. - Cook Together, No Pressure
This dish is simple enough to make side by side. Let your date crush the fennel seeds or stir the sauce while you boil the pasta. Keep the kitchen light and clean, maybe with a shared playlist. Sit at the counter or eat standing with forks in hand. It’s casual, collaborative, and leaves room for spontaneity.

Ingredients
- ½ tablespoon olive oil
- 250 g sausage meat removed from skin
- 1 teaspoon fennel seeds crushed
- 1 garlic clove sliced
- 2 tablespoons vodka
- 1 x 200g tin chopped tomatoes or half of a 400g tin
- 1 tablespoon tomato purée
- 125 ml double cream
- 175 g penne pasta
- 12 g Parmesan finely grated
- Small handful flat-leaf parsley roughly chopped
- Sea salt and freshly ground black pepper
Instructions
- Heat olive oil in a large pan over medium heat. Add the sausage, breaking it into smaller pieces with a wooden spoon, and cook for 6-8 minutes until browned. Add the fennel seeds and garlic, stirring to combine.
- Pour in the vodka, then add the tomatoes, tomato purée, and cream. Stir everything together and let the sauce simmer for 15-20 minutes until it thickens slightly. Season to taste.
- Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions. Once the pasta is ready, toss it in the sauce. Serve in bowls, garnished with Parmesan, parsley, and a sprinkle of black pepper.
- Serve in bowls, garnished with Parmesan, parsley, and a sprinkle of black pepper.