Vodka Sauce with Crispy Sausage
Luxe, delicious, addictive. I love using tomato paste here, which makes this sauce really quick to come together, and results in the smoothest, creamiest texture. This recipe can stretch for 4 portions, or if you’re after an ultra saucy situation, use it for 2 serves. Thank me later.
Servings: 4
Ingredients
- 2 Italian-style sausages meat removed from its casing
- 2 tablespoons extra virgin olive oil
- 1 shallot finely chopped
- 2-3 garlic cloves sliced
- 1 hot red chilli slit in the middle or 1-2 tsp dry chilli flakes (optional)
- 80 g tomato paste
- 50 ml vodka
- 120-140 ml double cream add the lesser amount and a touch more if you feel you want it slightly creamier
- 25 g butter
- A couple of handfuls of grated parmesan
- Handful of basil
- Pasta of choice 190-375g
Instructions
- Cook your pasta of choice for around 1-2 min less than instructed.
- Meanwhile - heat a couple of tbsp of olive oil to a pan then add the sausage, breaking it up with a spoon.
- Once crispy, add the chopped shallot, cooking for a few min before adding the garlic and chilli.
- Add the tomato paste and cook for a minute or so until it takes on a deeper colour.
- Add the vodka and let the alcohol cook out (this should only really take a minute), then stir through the cream. Season to taste with salt.
- Just before the pasta is ready, add the butter and parmigiano to the sauce. Add a ladle of the pasta water and stir to emulsify. Finally add the basil leaves.
- Using a slotted spoon, add the pasta (along with some of the pasta water) directly to the sauce, and toss/agitate to marry.
- Serve with a drizzle of good olive oil, fresh basil and extra parmigiano.
