Paccheri in Vodka Sauce with Italian Sausage

Paccheri in vodka sauce with Italian sausage is a dish that doesn’t ask for attention — it demands it. Creamy, rich and bold, it balances acidity, fat and heat in a way that feels indulgent but controlled.

The vodka sharpens the tomato base, the cream smooths everything out, and the sausage brings structure and depth. A modern comfort dish with unmistakable Italian character.

Ingredients (serves 2–3)

• 250 g paccheri pasta
• 300 g Italian sausage
• 1 shallot (or 1/2 onion)
• 400 g tomato passata
• 80 ml vodka
• 150 ml heavy cream
• Extra virgin olive oil
• Salt, to taste
• Grated Parmigiano Reggiano
• Butter (optional)
• Black pepper or chili flakes (optional)
• Béchamel sauce (optional)

Method

1. Bring a large pot of salted water to a boil and cook the paccheri until al dente.
2. In a wide pan, sauté the finely chopped shallot with a drizzle of extra virgin olive oil until soft and fragrant.
3. Add the sausage, removed from its casing and crumbled. Let it brown well, allowing the fat to melt and build flavor.
4. Pour in the vodka and let it evaporate completely over medium heat, leaving only its aroma.
5. Add the tomato passata and simmer for a few minutes, then lower the heat and stir in the cream.
6. Drain the paccheri directly into the sauce and toss gently. Adjust texture with a splash of pasta water if needed.
7. Finish with butter or béchamel if desired, season with black pepper or chili flakes and parmigiano, serve immediately.

A personal tip

Let the vodka evaporate fully before adding the tomato. It should enhance the sauce, not dominate it. Keep the cream balanced and avoid overcooking the pasta to preserve the signature creaminess of this dish.