Can children have vodka pasta?

Yes! The alcohol in the vodka is cooked off as the sauce simmers, so there is no need to worry about children eating this chicken and vodka pasta.

Do I have to use chicken sausages?

Not at all. Pork sausages are absolutely delicious in this recipe. Obviously it won’t be chicken and vodka pasta, but it will still taste incredible. Alternatively, you can omit the sausages completely or swap for other proteins. Pan-fried thinly sliced chicken, prawns or halloumi all work well instead.

Why do you add pasta water to the sauce?

Using the pasta cooking water in pasta sauces is one of my favourite chef’s tricks. As the pasta cooks in the boiling water, it releases starch. This creates a starchy pasta water. When you add this to your pasta sauces, it binds and thickens them. If you have a tomato sauce, it will help loosen it and make it super glossy. Put simply, if you want the most delicious, silky smooth pasta sauce, add a splash of pasta water.

Chicken and Vodka Pasta

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This chicken and vodka pasta is about to become your new go-to pasta recipe. Imagine crispy chicken sausage meat and rigatoni pasta in a rich and creamy tomato and vodka pasta sauce. All topped off with a spoonful of garlicky, cheesy pistachio pesto and luscious burrata. Delicious.

Author: Margie Nomura
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 4
Category: Pasta
Method: Stove Top
Cuisine: Italian American

Ingredients

Scale

For the chicken and vodka pasta:

Drizzle of olive oil
6 chicken sausages
1 tbsp unsalted butter
1 medium red onion, finely chopped
Salt and freshly ground black pepper, to taste
3 cloves garlic, crushed
80 ml vodka
2 tbsp tomato purée
1 tbsp chilli paste or ½ red chilli, finely chopped (deseeded, if desired)
1 tsp balsamic vinegar
1 x 400g tin chopped tomatoes
500g dried rigatoni
250ml double cream
15g Parmesan, grated

For the pistachio pesto: (optional)

100g shelled pistachios, toasted
100g fresh basil
200ml olive oil
1 garlic clove
70g Parmesan, grated
1 lemon, zest and juice
Salt and freshly ground black pepper, to taste

To serve:

Pistachio pesto (see recipe) - or any fresh pesto
Burrata
Freshly grated Parmesan
Fresh basil

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Instructions

Heat a drizzle of olive oil in a large non-stick frying pan with fairly deep sides. Remove the sausages from their skins and add to the pan, using the back of a wooden spoon to crumble them up (you want the texture to be a bit like mince). Cook over a high heat for about 5-10 minutes, stirring occasionally, or until crispy and golden on all sides. Tip into a bowl and set aside.
In the same pan, over a low heat, add the butter and swirl until melted. Add the onion and season with salt and freshly ground black pepper. Sauté over a low heat, stirring occasionally, for about 5-7 minutes - or until the onions are lovely and soft.. Add the garlic and cook for a further minute or so, stirring to ensure it doesn’t catch and burn (or it will become bitter).
Pour in the vodka and mix well. Allow almost all of it to bubble off before adding the tomato purée and chilli paste. Stir well to coat the onions before pouring in the chopped tomatoes and balsamic vinegar. Rinse out the can of tomatoes with about 100 ml of water, then bring to a simmer. Simmer for about 5-10 minutes, or until slightly thickened and reduced.
Meanwhile, cook the rigatoni in a pan of boiling salted water according to packet instructions - or until al dente. Reserve a little of the pasta water and drain well.
At this point, make the pistachio pesto (if using): add the pistachios, basil, olive oil, garlic and Parmesan to a blender and blitz until smooth. Season to taste with lemon zest and juice and salt and freshly ground black pepper. I suggest doing this gradually - you can always add more lemon and seasoning, but you can’t take it away. Also bear in mind that Parmesan is quite salty. Spoon into a bowl, cover and set aside. Alternatively, spoon into an airtight container and chill for up to 7 days.
Remove from the sauce from the heat and blend until smooth - you can use a handheld stick blender or tip into a food processor. Take care as it will be hot (you might like to let it cool for about 5 minutes or so). If using a food processor, return to the pan.
Stir in the double cream and bring back to a simmer. Return the crispy sausages to the pan and add the drained pasta and grated Parmesan. Mix well to coat everything in the deliciously creamy vodka tomato sauce. Season to taste. Stir in a splash of the reserved pasta water if it is a little too thick.
To serve: spoon onto plates and drizzle generously with the pistachio pesto (or any other fresh pesto). Top with torn burrata and a little more freshly grated Parmesan. Season with freshly ground black pepper and serve.

Notes

Scroll up for a helpful step by step guide with images on how to make this pasta.

To store: Any leftovers can be left to cool completely before covering or transferring to an airtight container. Chill for up to 3 days.

To reheat: Reheat in the microwave for 1-2 minutes until hot. Or I like to reheat on the hob over medium heat, adding in a splash more cream or a knob of butter to really get it saucy and luscious again.

To freeze: I wouldn't recommend freezing this dish as I find the texture can change once it's been frozen and defrosted.

Make ahead: The chicken and vodka pasta sauce can also be made in advance. Make the sauce right up until adding drained pasta so you make it, blend, add cream, add the crispy sausages then cool. Transfer to an airtight container and chill in the fridge for up to 3 days. When ready to use, transfer back to a pan and heat gently. Boil your pasta and add good amounts of pasta water to loosen it up again. Add the drained cooked pasta and continue on as normal. You can make the pistachio pesto in advance and keep it covered and chilled in the fridge for up to 7 days. Add a layer of oil to the surface to help preserve its green colour. You can also freeze it for up to 3 months. I find it handy to decant into ice cube trays so I have individual portions, then cover with cling film and pop it in the freezer. You can then pop them into little containers and defrost in the fridge before using.

Make it plant-based: if making for vegetarians, use veggie sausages (or leave them out) and make sure your cheese is vegetarian-friendly. Parmesan isn’t, but Gran Moravia is a good alternative. It is also super easy to make a vegan vodka pasta. Simply use vegan sausages (or leave them out), cheese and cream alternatives.

Sausages: I like using chicken sausages in this recipe as they have a lighter flavour. You can easily switch for pork sausages, if you prefer.

Pasta water: it is good to get into the habit of reserving a little pasta water before draining your cooked pasta. Just adding a splash to whatever sauce your making helps make it gloriously glossy and creamy.

Burrata: if you can’t find burrata, you can swap for mozzarella. Alternatively, follow my directions in the post on how to make a cheat’s version.

Pistachios: Feel free to swap for almonds, cashews or hazelnuts, if you prefer. You can use pine nuts, which is the most traditional option, but they are rather pricey too!

Find it online: https://desertislanddishes.co/chicken-vodka-pasta/