Fettuccine Vodka con Salsiccia Recipe
Fettuccine pasta tossed with shallots, sausage and sweet peas in a Vodka cream sauce
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Ingredients
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Pasta
Sausage & Aromatics
Sauce
Vegetables & Finish
Method
Pasta
Cook pasta
Bring 4 cups of water to a rolling boil in a large pot with 1 tablespoon salt. Add 12 oz fettuccine and cook until al dente according to package directions (typically 8–11 minutes for dried, 2–3 for fresh). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Sausage & Aromatics
Brown sausage
While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 12 oz removed-casing Italian sausage, break it up with a spoon, and cook until browned and cooked through, about 6–8 minutes. Transfer sausage to a plate, leaving rendered fat in the pan.
Sweat shallots and garlic
Reduce heat to medium. Add 1 tablespoon butter to the skillet. Add 2 large chopped shallots and cook until softened and translucent, about 3–4 minutes. Stir in 2 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to burn.
Sauce
Build the base
Stir 3 tablespoons tomato paste into the shallots and garlic and cook 1–2 minutes to remove raw flavor. Add 1 tablespoon vodka and let it simmer 1–2 minutes to cook off alcohol and lift tomato flavor.
Deglaze and simmer
Pour in 1 cup chicken or vegetable stock, scraping any browned bits from the pan. Bring to a simmer and let reduce slightly about 3–4 minutes.
Finish with cream and seasonings
Reduce heat to low and stir in 1 cup heavy cream and 1 teaspoon crushed red pepper flakes. Return browned sausage to the skillet. Simmer gently 2–3 minutes until sauce is slightly thickened. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, tasting and adjusting as needed.
Vegetables & Finish
Add peas and combine with pasta
Stir in 1 cup thawed sweet peas and cook 1–2 minutes to heat through. Add drained fettuccine to the skillet and toss to combine. If sauce seems too thick, add reserved pasta cooking water a few tablespoons at a time until desired consistency is reached (usually 1/4–1/2 cup).
Finish with cheese and herbs
Remove skillet from heat and stir in 1 cup grated Parmesan cheese until incorporated. Taste and adjust salt/pepper. If using, stir in 2 tablespoons sliced basil and 1 teaspoon lemon zest for brightness. Let rest 1 minute for sauce to cling to noodles.
