• Prep Time: 10 minutes
  • Cooking Time: 30 minutes
  • Serves: 4

Pasta Bolognese in Cream Vodka Sauce

  • Recipe Submitted by on

 Ingredients List

  • Pasta
  • 12 oz of rigatoni pasta
  • Meat
  • 1.5 pound pork sausage
  • Creamy Vodka Sauce
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1 tsp Italian seasoning
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 1 (10 oz) package of mushrooms, sliced
  • 1/2 cup vodka
  • 1 cup chicken broth, unsalted (if using not sodium free broth, adjust salt to taste)
  • 1/2 cup heavy cream
  • 32 oz can crushed tomatoes
  • 20 leaves fresh basil, torn
  • Parmesan (optional)


Heat a large skillet over moderate heat. Add 2 tablespoons of olive oil, 2 tablespoons butter, 4 cloves of minced garlic, and 1 chopped onion. Gently saute onions and garlic for 3 to 5 minutes to develop their sweetness.
Add 10 oz of sliced mushrooms, cook for 2-3 minutes until mushrooms release their moisture. Add 1.5 pound of pork sausage, breaking it down with a fork. Cook sausage for 3 minutes, until it’s broken down in nice little chunks. It doesn’t have to be cooked through. Add 1 teaspoon salt and 1 teaspoon Italian seasoning and mix well into the skillet.
Reduce heat (or even remove pan from heat) and add ½ cup vodka to the pan, in a steady stream, VERY SLOWLY. Increase heat to medium high to reduce vodka by cooking for 2 or 3 minutes. Add 1 cup chicken broth and 1 can (32 oz) tomatoes. Bring sauce to a bubble and reduce heat to simmer. Stir cream into sauce and simmer on low heat, while pasta is cooking (next step).
PASTA: While sauce simmers, cook pasta in salted boiling water until cooked to al dente.
Now back to the skillet with sauce. Add about 20 fresh basil leaves and cook for an additional minute, then remove skillet from heat.
Drain pasta. Toss hot pasta with sauce. Taste and add more seasoning, if necessary.
Serve in bowls with a few leaves of basil sprinkled on top and more freshly grated Parmesan, to taste.

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