If you’re craving the ultimate cozy comfort food, this Pastina alla Vodka with Crumbled Sausage is the perfect dish. Tiny pasta is coated in a rich, creamy vodka sauce and combined with savory sausage for a meal that’s both comforting and full of flavor. Best of all, it all comes together in one skillet in just about 30-minutes!
Table of Contents
Small pasta is my go-to for adding bulk and texture to comforting soups, like Chicken Carcass Soup or Marry Me Chicken Soup. But it’s equally as good in a rich, simmered pasta sauce, where it pairs beautifully with leafy greens and vegetables for a hearty, well-rounded meal.
And if you haven’t cooked with vodka, stick with me for a moment. It works wonders in this dish, enhancing the rich tomato sauce, balancing the flavors, and improving the texture. Even better? It cooks off completely, so you can serve this to the whole family without a second thought.
Ingredient notes
- Pastina pasta – This is a tiny, star-shaped pasta. Acini de pepe is a great example of a type of pastina pasta, but you could also use ditalini or orzo pasta. Only cook until al dente.
- Italian sausage – Ground sausage adds a deep savory flavor to this pasta dish. I like to keep the flavored grease from browning the sausage to saute the shallots and garlic.
- Olive oil – Use high quality oil for browning the sausage. A little extra is great for drizzling over the completed dish.
- Canned crushed tomatoes – Undrained for extra saucy depth.
- Kosher salt and ground black pepper – Enhances the flavors of the dish. Plus more to taste.
- Shallots and garlic – The flavor base of this dish, softened until fragrant.
- Vodka – While the vodka adds no discernible flavor of its own, it serves a purpose by intensifying and brightening the taste of the tomatoes. If you don’t have any vodka on hand, you can swap in some white wine in a pinch. The finished sauce won’t have quite the same bite to it but it will still be tasty.
- Heavy cream – Feel free to use half and half instead for a slightly less creamy sauce.
- Parmesan – Always use freshly grated parmesan for the best flavor. You could use pecorino romano instead.
- Red pepper flakes – These are optional. Leave them out if you’d like your sauce less spicy.
- Spinach – Added to the sauce along with the browned sausage and al dente pasta just before serving so that it wilts without turning overly soft.
- Basil sprigs – to garnish. This is completely optional, although I do love how it adds a brightness to the dish just before serving.
How to make it
Step 1
Brown the sausage
- Boil a large pot of salted water.
- Meanwhile, brown the sausage for 5-7 minutes in olive oil in a large skillet over medium-high heat. Make sure to break it up as it cooks.
- Drain the sausage on paper towels.
Step 2
Make the sauce
- Soften the shallots for 3-5 minutes in the empty pan. Add the garlic and cook 30 seconds longer, until fragrant.
- Pour in the vodka, increase the heat to medium-high and reduce by half, about 2-3 minutes.
- Add in the undrained crushed tomatoes and salt. Bring to a boil and then reduce to a simmer for about 10 minutes while the pasta cooks.
Step 3
Cook the pasta
- While the sauce simmers, add the pasta to the boiling water and cook until al dente.
Step 4
Assemble and serve
- Add heavy cream, parmesan cheese, red pepper flakes, and salt and pepper to the pan sauce.
- Add the cooked pasta, sausage and spinach, and stir to combine.
- Top with fresh basil and additional parmesan cheese, if desired.
- Drizzle with olive oil to finish.
The benefits of cooking with alcohol
Alcohol enhances both the texture and flavor of pasta sauces. It helps emulsify ingredients like cream and tomatoes into a silky, cohesive sauce while intensifying the aromatics of the dish. As it cooks off, it leaves behind depth and brightness without a harsh alcoholic taste.
If you love this pastina alla vodka, you’ll also want to try these boozy pasta recipes:
- Red Wine Pasta Sauce: A quick and elegant sauce that transforms leftover red wine into deeply flavorful layers. Perfect for spaghetti, lasagna, stuffed shells, and more.
- Spicy Vodka Rigatoni: A creamy, spicy tomato vodka sauce tossed with rigatoni, topped with crispy prosciutto and luscious torn burrata.
- Fra Diavolo Sauce: A spicy marinara made with tomatoes, garlic, white wine, and red pepper flakes. Simply toss with spaghetti and your favorite seafood for a bold, flavorful dish.
Tips and tricks
- Boil the pasta while making the sauce to save yourself time.
- Use reserved pasta water to adjust the consistency of the sauce, if needed. It won’t dilute the flavor of the dish.
- Add the pasta and spinach to the sauce towards the end of cooking to maintain texture, as overcooking in the simmering sauce can turn both of these ingredients mushy.
- Taste and adjust seasoning just before serving.
- Let the dish rest for a few minutes after completion to allow the sauce to thicken and cling to the pasta.
- Use a large enough skillet to comfortably hold all of the ingredients.
- Vodka enhances the flavor of the creamy tomato sauce. Once added to the sauce and simmered, the vodka loses most of its alcoholic pungency, leaving behind a slight bite.
Variations
Packed with rich, saucy flavor, this pasta dish is fantastic on its own, yet simple enough to adapt. Try these variations to put your own stamp on it:
- Gluten-free – Use gluten-free pasta to cater to allergies. You could also make this dish with gnocchi.
- Vegetarian – Omit the ground sausage and add tofu or additional veggies instead.
- Vegan pastini alla vodka – In addition to omitting the sausage, use coconut cream and dairy free parmesan cheese instead.
- Alcohol- free – You can also leave the alcohol out entirely and still have a creamy and delicious tomato sauce. If you choose to omit the alcohol, you may want to swirl in a tablespoon of balsamic vinegar when the sauce is finished to give it that extra layer of flavor.
- Spicy kick: Stir in up to 1 tablespoon of crushed red pepper flakes into the sauce to give it more heat. The spice pairs really well with the bite from the vodka.
- Add-ins – Add in crispy prosciutto, roasted tomatoes (or air fryer tomatoes), mushrooms, and Italian herbs to make each bite extra hearty.
Serving suggestions
With just a couple of simple sides, this pastina alla vodka becomes a complete, well-rounded meal. Here are some of my favorite pairings, including a few sweet options too!
- Complete the meal with the BEST Italian Desserts!
Storing
- Store leftover pastina alla vodka in an airtight container in the fridge for 3-4 days.
- While possible, freezing is not recommended for this dish as the pasta may become mushy upon thawing. If freezing, store in portioned containers for up to 1 month, but expect a slight change to the texture.
- Gently reheat your saucy pasta on the stovetop with a splash of cream or extra vodka to restore its texture, stirring over low to medium heat until warmed through. Add freshly grated Parmesan and basil sprigs just before serving.
Erin’s wine pairings for pastina alla vodka
Pair this dish with one of these standout wines. Each glass brings out its bold flavors in a beautifully distinct way:
- A crisp Italian red, such as Sangiovese, uses its natural acidity to slice through the creamy sauce.
- A refreshing Sauvignon Blanc, with its bright citrus and high acidity, offers a clean, lively balance to the dish’s richness.
- And for even more pairing inspiration, be sure to explore some of The Best Wine with Pasta: 7 Great Options!
More tomato-based sauces
Did you make this pastina alla vodka?
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Full Recipe
Pastina Alla Vodka
This creamy, rich, and utterly satisfying Pastina Alla Vodka is pure comfort in a bowl. The velvety tomato sauce gets its signature depth from a splash of vodka, savory Italian sausage, and a generous helping of Parmesan. Best of all, it all comes together in one skillet in just 30-minutes!
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Serves 6 people
Equipment
Ingredients
- 2 cups pastini pasta
- 1 pound Italian sausage (ground)
- 1 Tablespoon olive oil (extra virgin, plus additional for drizzling)
- 1 28-ounce can crushed tomatoes (undrained)
- 1 teaspoon salt
- 1 shallot (minced)
- 3 cloves garlic (minced)
- 3/4 cup vodka
- 1 cup heavy cream
- 1 cup parmesan cheese (grated )
- Pinch red pepper flakes
- 4 ounces spinach
- Basil sprigs (to garnish (optional))
- Salt and pepper (to taste)
Instructions
- Bring a large pot of generously salted water to a boil.
- Meanwhile, heat 1 Tablespoon olive oil in a large skillet over medium-high heat. Add the 1 pound Italian sausage, and cook until browned, breaking it up as it cooks, about 5-7 minutes. Remove the sausage from the pan with a slotted spoon and drain on paper towels.
- To the now empty pan, add the 1 shallot and cook for 3-5 minutes, until softened. Add 3 cloves garlic and cook 30 seconds longer, until fragrant. Pour in 3/4 cup vodka, increase the heat to medium-high and reduce by half, about 2-3 minutes.
- Add in 1 28-ounce can crushed tomatoes and 1 teaspoon salt, bring to a simmer and cook for about 10 minutes.
- While the sauce simmers, add 2 cups pastini pasta to the boiling water and cook until al dente.
- To your sauce, add the 1 cup heavy cream, 1 cup parmesan cheese, Pinch red pepper flakes, and salt and pepper to taste. Add the cooked pasta, sausage and 4 ounces spinach and stir to combine.
- Top with fresh basil and additional parmesan cheese, if desired. Drizzle with olive oil to finish.
Notes
Storing
- Store leftover pastina alla vodka in an airtight container in the fridge for 3-4 days.
- While possible, freezing is not recommended for this dish as the pasta may become mushy upon thawing. If freezing, store in portioned containers for up to 1 month, but expect a slight change to the texture.
- Gently reheat your saucy pasta on the stovetop with a splash of cream or extra vodka to restore its texture, stirring over low to medium heat until warmed through. Add freshly grated Parmesan and basil sprigs just before serving.
- Boil the pasta while making the sauce to save yourself time.
- Use reserved pasta water to adjust the consistency of the sauce, if needed. It won’t dilute the flavor of the dish.
- Add the pasta and spinach to the sauce towards the end of cooking to maintain texture, as overcooking in the simmering sauce can turn both of these ingredients mushy.
- Taste and adjust seasoning just before serving.
- Let the dish rest for a few minutes after completion to allow the sauce to thicken and cling to the pasta.
- Use a large enough skillet to comfortably hold all of the ingredients.
- Vodka enhances the flavor of the creamy tomato sauce. Once added to the sauce and simmered, the vodka loses most of its alcoholic pungency, leaving behind a slight bite.
- Gluten-free – Use gluten-free pasta to cater to allergies. You could also make this dish with gnocchi.
- Vegetarian – Omit the ground sausage and add tofu or additional veggies instead.
- Vegan pastini alla vodka – In addition to omitting the sausage, use coconut cream and dairy free parmesan cheese instead.
- Alcohol- free – You can also leave the alcohol out entirely and still have a creamy and delicious tomato sauce. If you choose to omit the alcohol, you may want to swirl in a tablespoon of balsamic vinegar when the sauce is finished to give it that extra layer of flavor.
- Spicy kick: Stir in up to 1 tablespoon of crushed red pepper flakes into the sauce to give it more heat. The spice pairs really well with the bite from the vodka.
- Add-ins – Add in crispy prosciutto, roasted tomatoes (or air fryer tomatoes), mushrooms, and Italian herbs to make each bite extra hearty.
Nutrition
Calories: 747kcal | Carbohydrates: 41g | Protein: 25g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 114mg | Sodium: 1237mg | Potassium: 482mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2486IU | Vitamin C: 8mg | Calcium: 271mg | Iron: 2mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
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