Spaghetti with Italian Sausage and Vodka Sauce
Spaghetti with Italian Sausage and Vodka Sauce with creamy, meaty, and tasty sauce. Easy to make and perfect for busy weeknight dinners!
Servings 8 Servings
Calories 656kcal
Ingredients
- 1 pound uncooked spaghetti
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 sweet onion, peeled and finely chopped
- 3 cloves garlic, peeled and minced
- 1 pound hot Italian sausage, casings removed and crumbled
- 1 cup vodka
- 1 cup chicken stock
- 1 can (28 ounces) San Marzano crushed tomatoes
- salt and pepper to taste
- 1 cup heavy cream
- basil leaves, chiffonaded
- Parmesan cheese
Instructions
- In a pot over medium heat, bring salted water to a boil. Add spaghetti and cook according to package directions for about 8 to 10 minutes or until firm to bite. In a colander, drain well.
- In a pot over medium heat, add olive oil and butter. Heat until butter begins to melt.
- Add onions and cook, stirring occasionally, for about 3 to 5 minutes or until softened and begins to slightly caramelize. Add garlic and cook for about 30 to 40 seconds or until aromatic.
- Add Italian sausage and cook, breaking into pieces with back of the spoon, until lightly browned. Drain excess fat as needed.
- Add vodka and cook for about 2 to 4 minutes or until reduced by half.
- Add chicken stock and crushed tomatoes. Bring to a boil. Lower heat and simmer, stirring occasionally, for about 8 to 10 minutes or until meat is fully cooked and sauce is reduced. Season with salt and pepper to taste.
- Add heavy cream and stir to combine. Continue to simmer for about 3 to 5 minute or until sauce begins to bubble. Remove from heat.
- Divide spaghetti onto serving plates. Ladle sauce on top and garnish with basil leaves. Sprinkle with shaved Parmesan cheese, if desired.
Nutrition
Calories: 656kcal | Carbohydrates: 53g | Protein: 18g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 88mg | Sodium: 616mg | Potassium: 639mg | Fiber: 3g | Sugar: 6g | Vitamin A: 695IU | Vitamin C: 11.8mg | Calcium: 80mg | Iron: 2.8mg