Sausage Vodka Orzo
Penne alla vodka is a classic for a reason, but swapping the penne for orzo turns it into a comforting, spoonable hybrid between pasta and risotto. By using sausage instead of just pancetta, you get a deeper, meatier base that stands up to the heavy cream and chili oil.
Ingredients
Ingredients (~4 servings)
- 1 lb mild Italian sausage bulk or casings removed
- 2 large yellow onions finely diced
- 4 cloves garlic finely chopped
- 1/2 cup vodka
- 1/2 cup tomato paste double concentrated preferred
- 1 1/2 cups heavy cream
- 1 lb orzo pasta dry
- 1 1/2 tablespoons chili crisp or chili oil plus more for serving
- 1 cup freshly grated Parmesan cheese
- Small handful fresh basil leaves
- Olive oil
- Salt and black pepper to taste
Instructions
- Brown sausage in olive oil over medium-high heat for 6-8 minutes until crispy. Remove from pan, leaving fat behind.
- Add onions to pan. Cook slowly for 20 minutes until golden brown. Add garlic and tomato paste, stirring for 5 minutes.
- Pour in vodka, scrape pan bottom. Reduce by half in 2-3 minutes.
- Stir in cream, chili crisp, and cooked sausage. Simmer gently.
- Cook orzo in salted water for 7 minutes. Drain, reserving 1 cup pasta water.
- Add orzo to sauce. Stir and add pasta water until sauce is glossy.
- Remove from heat. Stir in Parmesan. Season with salt and pepper.
- Serve with torn basil and extra chili oil.
Notes
Use double-concentrated tomato paste if possible. Add pasta water gradually to achieve perfect sauce consistency.
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