Roger Wood Foods

#1 Sausage
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Quality Smoked Sausage and Meats for over 80 Years

Creamy Vodka Pasta

View more Dinner Recipes, Special Occasion Recipes


2-3 links Roger Wood Lumber Jack Sausage
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 cloves garlic-minced
2 shallots-minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
1 teaspoon red pepper flakes
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
15 leaves fresh basil, shredded or torn


  1. Cook sausage in a separate pan, about 8-10 minutes. Cut and set aside.
  2. Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots.
  3. Gently sauté shallots for 3 to 5 minutes.
  4. Add vodka to the pan.Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes.
  5. Bring sauce to a bubble and reduce heat to simmer.
  6. Season with salt and pepper.
  7. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it).
  8. Stir cream and red pepper flakes into sauce.
  9. When sauce returns to a bubble, remove it from heat.
  10. Drain pasta.
  11. Toss hot pasta with sauce, basil leaves, and sausage.

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Please cook product to an internal temperature of 165 degrees. 

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