This Bucatini alla Vodka is a creamy smooth tomato sauce with spicy sausage, that has become a quick favorite in our home. It is easy to prepare and requires little cooking time compared to most tomato sauces.
I use bucatini which is a think spaghetti-like pasta with a hole running through the center. It was my grandfather’s favorite pasta and every time I use it, it brings me back to our Sunday family dinners. When dinner was ready my grandfather would yell out, “Come and get it” and all of us kids would come running up to enjoy some of the best meals ever prepared. Most of my favorite childhood memories are centered around my grandparents dining table. Food brought us all together to love, laugh and eat! Traditionally, vodka sauce is made with penne pasta. Feel free to sub the bucatini out for penne, mezzi rigatoni or any other pasta of choice.
The recipe below does have quite a bit of spice to it, so if you prefer you can sub the spicy Italian sausage out for a milder Italian sausage. Vodka sauce is also wonderful without any meat. I would recommend if you decide not to use meat add some fresh chopped mozzarella to the top.
Bucatini alla Vodka
Ingredients
1lb Bucatini
13oz Spicy Italian sausage
3T Olive Oil
½ Onion, finely chopped
Pinch crushed red pepper flakes
4 Cloves garlic, finely minced
½c Vodka
½c Heavy cream
26oz Strained Tomatoes
Freshly grated Pecorino Romano
Freshly ground pepper
Sea salt
Directions
Fill a pot with water, salt and drizzle with olive oil. Place over high heat and bring to a boil. Once boiling, add bucatini and stir occasionally to avoid pasta from sticking to the bottom of the pot.
In a large saucepan, heat olive oil over medium heat. Remove sausage from its casing and cook, breaking down the sausage, until lightly browned. Add onions, salt and red pepper flakes and cook, stirring until the onions are soft. Add the garlic and cook until fragrant, about 30 seconds. Add tomatoes, lower the heat and cook for 20 minutes. Stir in vodka and cook until reduced by half, 3 to 4 minutes. Stir in cream and cook for an additional 2 minutes.
Drain pasta in colander and toss with vodka sauce. Top with freshly grated Pecorino Romano and freshly ground pepper.
Cibo E Famiglia 