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Pasta With Vodka Sauce And Sausage

Pasta With Vodka Sauce And Sausage

This tomato cream sauce is kicked up with a healthy measure of vodka which adds a little spice to the sauce. You can use any kind of sausage in this dish but I like spicy Italian for an added kick.

  • Yield: 1 serving


  • 1 pound spaghetti
  • 4 tablespoons olive oil
  • 1 pound Italian sausage, removed from the casing and crumbled or chopped
  • 2 cups chopped yellow onions
  • 1 1/2 teaspoons salt
  • Pinch crushed red pepper flakes
  • 6 teaspoons minced garlic
  • 2 14.5 ounce cans crushed tomatoes
  • 1/2 cup vodka
  • 1 cup heavy cream
  • 1 to 2 tablespoons chiffonade of fresh basil leaves
  • Freshly grated Parmigiano-Reggiano, for garnish
  • Sprig fresh basil, for garnish


  • Bring a medium saucepan of salted water to a boil. Add the pasta and cook until just al dente, 5 to 6 minutes. Drain in a colander and return to the saucepan.
  • Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the sausage and cook, stirring, until browned and all pink has disappeared, 3 to 4 minutes. Add the onions, salt, and red pepper flakes and cook, stirring, until the onions are soft and golden, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cook, stirring, until thick, about 8 minutes. Add the vodka and cook until the sauce reduced by half, 3 to 4 minutes. Stir in the cream and cook until the sauce thickens, about 4 to 5 minutes. Stir in the basil and remove from the heat.
  • Toss the sauce with the pasta to coat evenly and transfer to a pasta bowl for serving. Top with cheese and sprig of basil and serve immediately.