Pasta with Vodka Sauce and Sausage | Emeril Lagasse

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: ground beef

Chicken sausage is lower in fat and calories

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor

Start by heating olive oil in a large skillet.

Add Italian sausage to the skillet and begin browning it.

Chop a small onion and add it to the skillet with the sausage.

Cook the pasta until al dente, ensuring it is not mushy.

Add crushed red pepper to the skillet for spice.

Chop garlic and add it to the skillet with the sausage and onion.

Pour vodka into the skillet to deglaze, allowing the alcohol to evaporate.

Add a can of crushed tomatoes to the skillet.

Chiffonade fresh basil and add it to the skillet for aroma.

Add a touch of heavy cream to the sauce for texture, if desired.

Season the sauce with salt and fresh ground black pepper.

Drain the pasta carefully to avoid it clumping together.

Add the drained pasta to the skillet with the sauce and toss lightly to combine.

Finish with grated parmesan cheese and additional basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens