How should I store the leftovers?

Keep leftovers in an airtight container in the fridge up to 4 days. Reheat leftovers in a large saucepan or in the microwave with a splash of water or cream to loosen the sauce. The sauce thickens quite a bit once refrigerated.

What should I serve with spicy vodka pasta?

Because this pasta is so rich, I love serving it with something fresh or green to round out the meal. Try my Baty House Salad , kale and spinach salad , roasted Brussels sprouts or balsamic asparagus .

Can I add vegetables to the pasta?

Spinach would be the easiest because you can stir it directly into the hot sauce until wilted. You could also add sautéed mushrooms or roasted broccoli.

Can I adjust the spice level?

The spiciness comes from red pepper flakes. If you cannot tolerate any amount of heat simply do not add them. As written (with ¼ teaspoon red pepper flakes) I’d give the recipe a 2/5 for spice. If you like it spicy then add lots of red pepper flakes!

Why is my vodka sauce too thick?

Vodka sauce thickens quickly as it sits. This is why I save a full cup before draining my pasta. Stir in a splash of reserved pasta water and gradually add more until the sauce loosens up and coats the pasta again.

Can I substitute half-and-half for heavy cream?

Yes, half-and-half will work in a pinch, although the sauce won't be quite as rich or creamy. I wouldn't recommend using regular milk because the sauce will be much thinner.

How can I make this gluten-free?

To make this gluten-free use certified gluten-free noodles like chickpea pasta , lentil pasta or brown rice pasta .

Spicy Vodka Pasta (my take on the viral recipe!)

Name: Spicy Vodka Pasta with Italian Sausage
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 3 tablespoons extra virgin olive oil; 1 shallot, minced; 5 cloves garlic, minced; ¼ cup tomato paste (3 oz); ½ teaspoon kosher salt; ½ teaspoon fresh cracked black pepper; ¼ teaspoon red pepper flakes (more if you like it spicy!); 3 tablespoons vodka; 1 cup heavy cream; ½ cup parmesan cheese, freshly grated; 1 tablespoon butter; 1 lb mild Italian sausage; 8 oz orecchiette pasta; 1 cup starchy pasta water; For serving: more parmesan, black pepper and fresh basil leaves

Description

This spicy vodka pasta is made with orecchiette, Italian sausage and a creamy tomato sauce with Parmesan and red pepper flakes. It’s rich, cozy and ready in about 25 minutes.

Ingredients

3 tablespoons extra virgin olive oil
1 shallot, minced
5 cloves garlic, minced
¼ cup tomato paste (3 oz)
½ teaspoon kosher salt
½ teaspoon fresh cracked black pepper
¼ teaspoon red pepper flakes (more if you like it spicy!)
3 tablespoons vodka
1 cup heavy cream
½ cup parmesan cheese, freshly grated
1 tablespoon butter
1 lb mild Italian sausage
8 oz orecchiette pasta
1 cup starchy pasta water
For serving: more parmesan, black pepper and fresh basil leaves

Instructions

Heat a large skillet over medium-high heat and add the Italian sausage, breaking apart with a spatula until well-browned, about 5-7 minutes. Remove to a paper towel-lined plate.
Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Be sure to save one cup of pasta water before you drain the pasta. I like to use a liquid measuring cup to scoop out one cup during the last minute of pasta cooking time.
In the same skillet you cooked the sausage, add the olive over medium heat. Add the minced shallot and garlic and sauté until softened and fragrant, about 4-5 minutes.
Add the tomato paste, salt, pepper and red pepper flakes and stir. Deglaze the pan with the vodka, letting it sizzle out while scraping up the browned bits at the bottom of the skillet.
Stir in the cream, parmesan, and butter until well-combined. Add the pasta and sausage to the sauce and pour in reserved pasta water, starting with ½ cup and adding more as you need. I end up using the full cup, you want a glossy sauce that coats the pasta beautifully. If you don’t add enough pasta water, your pasta will be cakey and dry.
Garnish with fresh basil, more parmesan and fresh cracked pepper. Slay.

Notes

Refer to above blog post for ingredient substitution ideas, ideas for what to serve with spicy vodka pasta and answers to frequently asked questions.

Nutrition information is an estimate and may vary slightly based on different ingredients, brands, etc.

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Nutrition

Serving Size: 1/6 recipe
Calories: 548
Sugar: 3.6 g
Sodium: 784.1 mg
Fat: 35.3 g
Carbohydrates: 33.7 g
Fiber: 2 g
Protein: 19.6 g
Cholesterol: 89.9 mg