Sausage Cherry Tomato Pasta Alla Vodka Recipe

My New Favorite Weeknight Trick

Let me tell you about a happy accident. I was making my old vodka sauce. I had some sausage and cherry tomatoes sitting there. I thought, why not toss them in? Oh, it was the best idea.

The tomatoes get sweet and soft. The sausage makes it feel like a feast. It comes together in one pan. Doesn’t that sound easier? I still laugh at that lucky mix-up.

Why This Pasta is a Smart Choice

We are using a special pasta here. It’s Barilla Chickpea Rotini. It is made from chickpeas. That is a good thing for your body.

It gives you steady energy. That matters because no one likes a sleepy slump after dinner. Fun fact: Chickpea pasta has more protein than regular pasta. It helps keep you full and happy.

The Secret is in the Pot

Listen to your grandma on this one. Do not throw out your pasta water! Save a big cup of it. This starchy water is magic.

When you mix it into the sauce, something wonderful happens. The sauce gets silky. It clings to every single noodle. This matters. It turns separate ingredients into one perfect, cozy dish. What’s your best kitchen secret? I love learning new tricks.

Building Your Flavor

Start by browning that sausage. Break it up into little bits. Then add the shallot and garlic. Oh, the smell is amazing. It fills your whole kitchen with love.

Now, the tomato paste. Cook it until it looks dark red. This makes the flavor deep and rich. The vodka cooks off fast. It just leaves a nice little zing behind. Do you prefer spicy food or mild? You can adjust the red pepper flakes to your taste.

Bringing It All Together

Now, pour in the cream. Let it bubble gently. Stir in the cheese until it melts. See how it gets thick and lovely? Then add your pasta right from the pot.

Toss it all together. Add a splash of that saved pasta water if you need to. The final touch is fresh basil. It adds a pop of green and a fresh smell. This matters because eating should be a joy for your eyes and your tummy. Will you try this with sausage, or another meat?

Ingredients:

Ingredient	Amount	Notes
Barilla Chickpea Rotini pasta	1 pound
Mild Italian sausage	1 pound
Shallot	1 large	Finely minced
Garlic	3 cloves	Minced
Tomato paste	6 ounce can (heaping ½ cup)
Crushed red pepper flakes	½ teaspoon
Vodka or chicken stock	¼ cup
Cherry tomatoes	10 ounces	Halved
Kosher salt	To taste
Heavy cream (or half n half)	1 pint (2 cups)	Half n half for a lighter version
Freshly grated Parmesan	1/2 cup	Plus more for serving
Basil	For serving

My Cozy Sausage & Tomato Pasta Alla Vodka

Hello, my dear! Come sit. Let’s make a pot of something wonderful. This pasta is pure comfort in a bowl. I learned it from my friend Rosa years ago. We laughed so hard that day. Her kitchen was full of amazing smells. This dish always brings that happy memory back to me. Doesn’t that smell amazing? It’s simpler to make than you might think. Let’s get our hands busy.

Step 1: First, get your pasta water boiling. Salt it well, like the sea. Cook your chickpea rotini until it’s just tender. Now, here’s the magic part! Scoop out two cups of that starchy water. This liquid gold makes the sauce silky. (Hard-learned tip: Put a mug right by the pot so you don’t forget to save the water!).

Step 2: In a big pan, cook your sausage until it’s crumbly and brown. Break it up with your spoon. Then add the shallot and garlic. The sizzle is the best sound. Cook until it all smells incredible. My mouth waters every single time.

Step 3: Stir in the tomato paste and red pepper flakes. Cook it for a minute. Watch the color get deep and rich. This step builds so much flavor. What’s your favorite cozy pasta shape? Share below!

Step 4: Pour in the vodka. It will sizzle and smell strong, but don’t worry! It cooks right out. Add your halved cherry tomatoes. They get a little soft and sweet. I still laugh at how Rosa waved the vodka bottle like a wand.

Step 5: Now, pour in the cream. Let it bubble gently until it thickens. Stir in the parmesan until it melts. See how smooth it gets? Add your drained pasta. Toss it all together. Use a little pasta water if you need to. The sauce should hug every noodle.

Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Dinner

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change things up! Here are three easy twists. Summer Garden: Use sweet corn and fresh zucchini instead of sausage. Extra Spicy Kick: Add spicy sausage and more red pepper flakes. Mushroom Lover’s: Swap sausage for sliced cremini mushrooms. Sauté them until golden. Which one would you try first? Comment below!

How to Serve Your Masterpiece

I love serving this in big, wide bowls. Tear fresh basil over the top for a pop of green. A simple green salad on the side is perfect. For drinks, a chilled lemonade is lovely. Grown-ups might enjoy a crisp white wine. Which would you choose tonight? Now, dig in. The best part is sharing it with people you love.

Keeping Your Pasta Perfect for Later

Let’s talk about saving some for tomorrow. This pasta keeps well in the fridge for three days. Just store it in a sealed container. The sauce gets thicker when it’s cold. Add a splash of water or broth when you reheat it. This brings the sauce back to life.

You can freeze it for a month, too. I use freezer-safe bags. Lay them flat to save space. Thaw it in the fridge overnight before reheating. I once forgot to label a bag. We had a mystery dinner that night!

Batch cooking this meal is a smart move. It saves you time on a busy night. A ready-made meal feels like a gift to yourself. This matters because good food should make life easier, not harder. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

Sometimes our cooking needs a little help. Here are three easy fixes. First, a sauce that’s too thick. Just add your reserved pasta water, a spoonful at a time. This loosens it up perfectly.

Second, a sauce that’s too thin. Let it simmer a bit longer. The extra heat will help it reduce and thicken. I remember when I added the cream too fast once. A longer simmer saved the day.

Third, if your dish tastes bland. Season it at the end with a pinch more salt. Always taste your food before serving. This matters because you are the boss of your flavors. Getting it right builds your cooking confidence. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes! The chickpea pasta makes it gluten-free. It’s a great swap.

Q: Can I make it ahead? A: You can cook the sausage sauce ahead. Add the cream and pasta when you reheat.

Q: What if I don’t have vodka? A: Use chicken stock. The flavor will be a little different, but still delicious.

Q: Can I double the recipe? A: Absolutely. Use your biggest pot. You might need to simmer the sauce a bit longer.

Q: Any optional tips? A: Try a pinch of nutmeg in the cream sauce. It’s a fun fact my own grandma taught me! Which tip will you try first?

From My Kitchen to Yours

I hope you love this cozy meal. It always makes my kitchen smell wonderful. Cooking is about sharing and creating small joys. I would love to see your version.

Share a photo of your finished dish with me. Let’s build a little community of home cooks. Your table is a place for love and good food. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Chloe Hartwell.