Name: La Bella Vita Ristorante Italianos Fettuccine Vodka Con Salsiccia Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz fettuccine (dried or fresh); 1 tbs salt (for pasta water); 4 cups water; 12 oz Italian sausage (mild or sweet), casings removed; 2 large shallots, finely chopped; 2 cloves garlic, minced; 1 tbs olive oil; 1 tbs butter; 3 tbs tomato paste; 1 tbs vodka; 1 cup chicken or vegetable stock; 1 cup heavy cream; 1 tsp crushed red pepper flakes; 1 tsp salt; 1 tsp black pepper, freshly ground; 1 cup frozen sweet peas, thawed; 1 cup freshly grated Parmesan cheese; 2 tbsp fresh basil leaves, thinly sliced (optional); 1 tsp lemon zest (optional)

Fettuccine pasta tossed with shallots, sausage and sweet peas in a Vodka cream sauce

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.

Cook pasta

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.

Brown sausage

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.

Sweat shallots and garlic

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.

Build the base

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.

Deglaze and simmer

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.

Finish with cream and seasonings

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).

Add peas and combine with pasta

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.

Finish with cheese and herbs

Divide pasta among plates or a family-style bowl. Garnish with extra Parmesan and a drizzle of olive oil if desired. Serve immediately.

Serve

fettuccine (dried or fresh)

salt (for pasta water)

water

Italian sausage (mild or sweet), casings removed

shallots, finely chopped

garlic, minced

olive oil

butter

tomato paste

vodka

chicken or vegetable stock

heavy cream

crushed red pepper flakes

salt

black pepper, freshly ground

frozen sweet peas, thawed

freshly grated Parmesan cheese

fresh basil leaves, thinly sliced (optional)

lemon zest (optional)

Fettuccine Vodka con Salsiccia

Make Fettuccine Vodka Con Salsiccia Recipe in just 35m. Fettuccine pasta tossed with shallots, sausage and sweet peas in a Vodka cream sauce

Fettuccine Vodka Con Salsiccia Recipe

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