One-Pan Creamy Vodka Pasta with Italian Sausage and Peas

This One-Pan Creamy Vodka Pasta with Italian Sausage and Peas is cozy, rich, and packed with flavor. The sausage adds savory depth, the tomato paste gets caramelized for extra richness, and the whole thing simmers down into a glossy, creamy sauce that clings to every bite of pasta. It all comes together in one pan, no straining needed – perfect for a busy weeknight dinner!

Ingredients:

• 1 tbsp olive oil

• 1–2 tbsp butter

• 1 lb Italian sausage (mild or spicy), casings removed and torn into bite-sized pieces

• 2 shallots (~1 cup), finely diced (or substitute yellow onion)

• Salt and pepper, to taste

• 1 tsp oregano (optional)

• 1–2 tsp Calabrian chili paste (I used a full tbsp)

• 4–6 garlic cloves, minced (to taste)

• 6 tbsp tomato paste

• ⅓ cup vodka

• 4½ cups low-sodium chicken broth

• 1 lb shellbow pasta

• ½–¾ cup heavy cream (depending on desired creaminess)

• 1 cup frozen peas (optional)

• 1 cup freshly grated parmesan, plus more for serving

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add the sausage and cook until browned and crispy, breaking it up as it cooks. Remove and set aside.

2. In the same pan, add the shallots, salt, pepper, oregano, and Calabrian chili paste. Cook for 2–3 minutes until softened, then stir in the garlic.

3. Scoot everything to the edges of the pan and add the tomato paste to the center. Let it cook undisturbed for 1–2 minutes to caramelize, then stir it into the rest and cook for another minute.

4. Deglaze with the vodka, scraping up any browned bits from the bottom of the pan. Simmer for about a minute to cook off the alcohol.

5. Add the chicken broth and season with a pinch of salt. Stir to combine and bring to a boil. Once boiling, add the pasta and stir again.

6. Reduce the heat to low, cover, and simmer, stirring occasionally, until the pasta is just al dente and most of the liquid is absorbed, about 12–15 minutes.

7. Stir in the heavy cream and a touch of butter. Let it simmer for a minute or two to thicken, then add the parmesan and stir until melted and creamy.

8. Add the cooked sausage and frozen peas, stirring to combine. Taste and adjust seasoning as needed, then finish with freshly torn basil.

9. Serve immediately with extra parmesan on top. Enjoy!

Serving Size: 4–6 servings

Prep Time: 15 minutes

Cook Time: 30 minutes