Creamy Spicy Vodka Pasta with Andouille Sausage
Indulge in this rich and flavorful Creamy Spicy Vodka Pasta featuring succulent andouille sausage. This dish combines the kick of spicy sausage with a luscious vodka-infused cream sauce, complemented by the freshness of basil and the vibrant flavors of crushed tomatoes and marinara. Perfect for a cozy dinner or for impressing guests, this recipe is a delightful balance of heat and creaminess that takes pasta night to a whole new level. Serve with crusty bread and a side salad for a complete meal.
N/A
Servings
450
Calories
12
Ingredients
Ingredients
Andouille sausages or hot Italian sausage links
4 (sliced into ½ inch rounds)
Butter
1 tablespoon (melted)
Garlic cloves
2 (minced)
Shallots
2 (minced)
Vodka
1 cup (none)
Marinara sauce
1 cup (none)
Crushed tomatoes
32 ounces (from 1 can)
Red pepper flakes
1 tablespoon (none)
Rigatoni or penne pasta
16 ounces (cooked until al dente)
Heavy whipping cream
½ cup (none)
Fresh basil leaves
½ cup (chopped)
Salt and pepper
to taste (none)
Instructions
1
Begin by slicing the andouille or hot Italian sausages into ½ inch rounds. In a large sauté pan, brown the sausage over medium heat for several minutes until they are nicely caramelized.
2
Add in the tablespoon of butter, along with the minced garlic and shallots. Sauté for 3 to 5 minutes, allowing the shallots to soften and become translucent.
3
Pour in the vodka, stirring to combine. Allow the mixture to simmer for about 4-5 minutes, reducing the vodka by half to intensify the flavors.
4
Next, add the marinara sauce, crushed tomatoes, and red pepper to the pan. Bring the sauce to a boil and then reduce the heat to let it simmer gently for approximately 10 minutes, stirring occasionally.
5
While the sauce simmers, cook your rigatoni or penne pasta in a large pot of salted boiling water until al dente, according to package instructions.
6
After simmering, stir in the heavy whipping cream into the sauce, returning it to a gentle boil while stirring to combine.
7
Once the pasta is cooked, drain it and add it directly to the sauce. Toss well to coat all the pasta in the creamy mixture.
8
Finish the dish by folding in the chopped fresh basil leaves and seasoning with salt and pepper to taste. Serve immediately for a flavorful and satisfying meal.
Nutrition Information
18g
Fat
45g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Spicy Vodka Pasta with Andouille Sausage?
It is a rich and flavorful dish that combines spicy andouille sausage with a luscious vodka-infused tomato cream sauce and fresh basil.
What type of sausage is best for this recipe?
The recipe recommends using andouille sausages or hot Italian sausage links.
How should I slice the sausage?
The sausage should be sliced into 1/2 inch rounds for optimal caramelization.
What is the purpose of adding vodka to the sauce?
Vodka helps to intensify the flavors and emulsify the sauce, creating a smoother texture.
How long should I reduce the vodka?
Allow the mixture to simmer for about 4-5 minutes until the vodka is reduced by half.
What pasta shapes are recommended?
Rigatoni or penne pasta are recommended as they hold the creamy sauce well.
Is this pasta dish spicy?
Yes, it has a spicy kick from the andouille sausage and a tablespoon of red pepper flakes.
How many calories are in a serving?
There are approximately 450 calories per serving.
What is the protein content per serving?
Each serving contains 15g of protein.
How much fat is in this recipe?
There is 18g of fat per serving.
What are the total carbohydrates per serving?
There are 45g of carbohydrates in each serving.
When do I add the heavy whipping cream?
Stir in the heavy whipping cream after the tomato sauce has finished simmering for 10 minutes.
How long does the sauce need to simmer?
The sauce should simmer gently for approximately 10 minutes before adding the cream.
What kind of tomatoes are used in the sauce?
The recipe calls for a combination of 1 cup of marinara sauce and 32 ounces of crushed tomatoes.
Can I substitute the andouille sausage?
Yes, hot Italian sausage links are an excellent substitute if andouille is unavailable.
What aromatics are used for the base?
The base uses minced garlic and minced shallots sautéed in butter.
Should I cook the pasta all the way through?
The pasta should be cooked until al dente before being tossed with the sauce.
When should I add the fresh basil?
Fold in the chopped fresh basil leaves at the very end, just before serving.
What should I serve with this dish?
It is best served with crusty bread and a side salad for a complete meal.
How do I brown the sausage?
Brown the sausage in a large sauté pan over medium heat for several minutes until caramelized.
Can I make this recipe less spicy?
Yes, you can reduce the amount of red pepper flakes or use a milder sausage link.
Is this recipe suitable for guests?
Yes, it is described as perfect for a cozy dinner or for impressing guests at a dinner party.
How much vodka is required?
The recipe requires 1 cup of vodka.
Do I need to melt the butter first?
Add the butter to the pan after browning the sausage to sauté the garlic and shallots.
How much crushed tomatoes should I use?
Use one 32-ounce can of crushed tomatoes.
What is the preparation for the basil?
The fresh basil leaves should be chopped before being folded into the dish.
Does this recipe contain fiber?
The provided nutritional data does not specify the fiber content.
Can I use half-and-half instead of heavy cream?
While heavy cream provides the best richness, half-and-half can be used but the sauce will be less thick.
How much red pepper flakes should I add?
The recipe calls for 1 tablespoon of red pepper flakes.
What is the final step before serving?
The final step is seasoning with salt and pepper to taste and serving immediately.