Roasted Red Pepper Penne alla Vodka with Sausage
This penne alla vodka with sausage features tender roasted red peppers in a classic tomato vodka sauce with plenty of flavorful sausage and penne pasta.
Servings 6 servings
Calories 357kcal
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 lb Italian sausage
- 1 small shallot, minced
- 3 medium cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup vodka
- 1 tablespoon tomato paste
- 1 can (28 oz) whole peeled tomatoes
- 1 jar (12 oz) roasted red peppers, cut into 1/2-in cubes
- 3 large whole basil leaves
- 1/4 cup heavy whipping cream
- Salt and pepper to taste
- 1 lb penne pasta, cooked according to package instructions
- Fresh minced basil and grated Parmesan cheese for topping
Instructions
- Heat a Dutch oven or medium pot over medium-high heat. Add olive oil and swirl to coat bottom of pan. Add sausage and stir occasionally until sausage is browned. Transfer sausage to a medium bowl and set aside.
- Saute shallot in remaining pan drippings over medium-high heat. Add garlic and red pepper flakes to pot and saute 1 additional minute until fragrant. Deglaze pan with vodka, scraping up any browned bits.
- Add tomato paste, whole tomatoes, half of roasted red peppers, and basil leaves to pot. Bring sauce to a simmer over medium-high heat, then reduce heat to medium-low, cover, and let simmer 20-30 minutes until slightly reduced.
- Discard basil leaves, transfer sauce to a blender and blend on high speed until sauce is smooth. Pour sauce back into pot and stir in heavy cream, sausage, remaining roasted red peppers, and penne.
- Season penne with salt and pepper to taste. Serve penne alla vodka warm with fresh basil and Parmesan on top and enjoy!
Notes
Storing Instructions
Store penne in refrigerator up to 6 days.
Nutrition
Serving: 12oz | Calories: 357kcal | Carbohydrates: 49.5g | Protein: 12.9g | Fat: 11.9g | Saturated Fat: 3.9g | Cholesterol: 76mg | Sodium: 353mg | Potassium: 264mg | Fiber: 1.5g | Sugar: 4.4g | Calcium: 44mg | Iron: 4mg