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Spicy Vodka Sausage Pasta with Burrata
🛒 Ingredients
For The Pasta
8–10 oz rigatoni or penne pasta
1 tbsp olive oil
1 lb Italian sausage, mild or spicy, casings removed
2 shallots, finely diced
3 garlic cloves, minced
2 tbsp tomato paste
1–2 tsp Calabrian chili paste, adjusted to taste
1/2 tsp red pepper flakes
1/2 tsp Italian seasoning
1/2 tsp salt
1/2 tsp freshly cracked black pepper
1/2 cup vodka
1/2 cup heavy cream
1/2 cup reserved pasta cooking water
1/2 cup freshly grated Parmesan cheese
2 tbsp fresh parsley, chopped
For The Grand Finale
Fresh burrata cheese, for serving
Additional freshly grated Parmesan, optional
Fresh basil, optional
🔥 Step By Step
1️⃣ Get That Pasta Going
Bring a large pot of generously salted water to a boil. Add your rigatoni or penne and cook until al dente according to package directions. Before draining, reserve at least 1/2 cup of that precious starchy pasta water. It'll help turn our sauce into something beautifully silky.
2️⃣ Brown That Italian Sausage
Heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into bite-sized pieces with a wooden spoon. Cook until beautifully browned and cooked through, about 4–5 minutes or longer as needed. Remove the sausage from the skillet and set aside, leaving those flavorful browned bits behind.
3️⃣ Build The Flavor
In the same skillet, add the finely diced shallots and minced garlic. Sauté for approximately 2 minutes, stirring frequently until softened and fragrant. Next, add the Calabrian chili paste, tomato paste, red pepper flakes, Italian seasoning, salt, and black pepper. Cook for another 2–3 minutes, stirring continuously, until the tomato paste darkens slightly and the aromatics become wonderfully fragrant.
4️⃣ The Vodka Sauce Magic
Pour the vodka into the skillet and stir, scraping up all those delicious browned bits from the bottom of the pan. Allow the vodka to simmer for 1–2 minutes, reducing slightly and concentrating the flavors. Reduce the heat and stir in the heavy cream and reserved pasta water. Let the sauce simmer gently for another minute or two, until everything comes together into a beautiful, silky, blush-colored sauce.
5️⃣ Bring On The Pasta
Return the golden Italian sausage to the skillet, followed by the drained pasta and freshly grated Parmesan. Toss everything together until each piece of pasta is coated in that rich, creamy sauce. If the sauce gets a little thick, add another splash of pasta water until it reaches that perfect glossy consistency. Taste and adjust the seasoning.
6️⃣ The Burrata Grand Finale
Divide the pasta between warm serving bowls. Top with freshly chopped parsley, an extra shower of Parmesan, and the star of the show: fresh, creamy burrata. Gently tear open the burrata just before serving, allowing that luscious cream to spill over the warm, spicy pasta. Dinner is served, Chef. 🍝✨
🍷 THEBACKLABEL CHEF'S NOTE
Let's talk about that tomato paste.
One of the easiest ways to elevate a simple pasta sauce is to give your tomato paste a little extra time in the skillet before adding the liquid.
Those few minutes of gentle cooking deepen its flavor, soften its sharpness, and create a richer, more concentrated foundation for the sauce.
And the burrata? Don't overthink it.
Keep it fresh and cool until the pasta is plated. That contrast between the warm, spicy sauce and the delicate, creamy cheese is exactly what makes this dish feel so special.
One more little tip: Calabrian chili delivers a beautiful fruity heat. Start small and build up. You can always add more.
👨🍳 THE WEEKNIGHT SHORTCUT
Want to make Friday dinner even easier?
Use pre-diced shallots, good-quality bulk Italian sausage, and pre-grated Parmesan if you're short on time.
The sauce does all the heavy lifting, and that final flourish of fresh burrata makes the entire dish look and taste like something straight from a restaurant kitchen.
Twenty-ish minutes. One skillet for the sauce. And a Friday dinner worth celebrating.
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