Vodka Bucatini with Sausage And Buratta
Vodka sauce has long been a favorite in Italian-American cuisine, but when paired with hearty sausage, silky burrata cheese, and the perfect pasta shape—bucatini—it becomes an irresistible dish that balances richness, spice, and indulgence in every bite. This version takes the beloved creamy tomato sauce and elevates it with savory sausage and the luscious, milky goodness of burrata, creating a pasta experience that feels both comforting and luxurious.
Vodka sauce, as we know it today, is believed to have originated in the mid-20th century, though its exact birthplace is debated. Some claim it was first created in Italy, possibly by a chef experimenting with new flavors, while others argue that it was popularized in Italian-American kitchens in the United States. The addition of vodka to tomato sauce was an innovative way to balance acidity and enhance the creamy texture, leading to the smooth, vibrant sauce we know and love.
Why Bucatini?
Bucatini, often mistaken for thick spaghetti, is a hollow, tube-like pasta that is perfect for holding onto sauces. Unlike penne or rigatoni, which have more open shapes, bucatini allows the vodka sauce to seep inside its hollow center, creating bursts of creamy, tomato-rich flavor with every bite. Its slightly chewy texture also adds a satisfying bite that pairs beautifully with the hearty sausage and rich burrata. While spaghetti or fettuccine could work, they wouldn’t offer the same delightful contrast of structure and sauce absorption that bucatini provides.
The addition of sausage takes vodka sauce to the next level by adding depth, spice, and a hearty, savory note that balances the sauce’s tangy sweetness. Whether using spicy Italian sausage for a kick of heat or a milder version for a more balanced flavor, it infuses the sauce with richness that makes the dish even more satisfying.
Then comes the crowning touch—burrata cheese. Unlike regular mozzarella, burrata has a delicate outer shell that gives way to a creamy, luscious center. When gently placed atop a steaming plate of vodka bucatini, it melts into the sauce, adding a buttery, milky finish that softens the acidity of the tomatoes and complements the boldness of the sausage. The result? A pasta dish that is indulgent, flavorful, and utterly irresistible.
This pasta dish proves that simple ingredients, when thoughtfully combined, can create something extraordinary. It’s a perfect choice for a quick yet impressive dinner, whether you’re treating yourself or sharing with loved ones. So twirl that bucatini, savor the creamy, meaty, and tangy flavors, and enjoy a bowl of pure comfort with an elevated twist.
Vokda Bucatini with Sausage And Buratta
Ingredients:
- 1/2 pound Italian sausage, casing removed
- 1/4 cup, plus 1 tablespoon Extra Virgin olive oil, divided
- 1/4 cup yellow onion, finely chopped
- 3 garlic cloves, grated
- One (6-ounce) can of tomato paste
- 2 tablespoons vodka
- 1 cup half-and-half (don’t use milk)
- 1-2 teaspoons crushed red pepper flakes (to taste)
- Kosher salt and freshly ground black pepper to taste
- 1 pound bucatini pasta
- 2 tablespoons unsalted butter
- Grated fresh Parmesan
- One ball of fresh burrata cheese
- Handful of fresh basil leaves, thinly sliced
Directions:
- For the Sauce, place a large saucepan over medium-high heat. Add 1 tablespoon of olive oil, and when hot but not smoking, add the sausage. Cook, stirring occasionally and breaking up with a spoon as needed, until the sausage is browned, approximately 5-6 minutes. Turn off the heat, remove the sausage from the pan onto a plate, and set it near your workstation.
- Return the pan to the stove over medium heat and add the remaining 1/4 cup of olive oil. When hot, add the onion and cook, stirring occasionally until softened and translucent, about 3 minutes. Add the garlic and cook for an additional 30 seconds.
- Next, stir in the tomato paste and cook, stirring occasionally, until the paste is a dark red color, about 3-4 minutes. Add the vodka and whisk constantly until most of the liquid has almost completely evaporated, about 1-2 minutes.
- Whisk in the half-and-half and red pepper flakes and mix to incorporate. Season with salt and freshly ground pepper to taste. Remove from the heat, add the sausage back into the pan, and cover the sauce with a lid to keep warm.
- For the Bucatini: Bring a large pot of salted water to a boil. Cook the pasta per the package instructions until al dente. Drain, and reserve 1 cup of pasta water.
- Next, add the pasta to the skillet with the sauce. Swirl in the butter and 1/2 cup of the reserved pasta water. Turn the heat back to low, and cook, stirring constantly, until the sauce turns glossy and coats the noodles nicely. If needed, add the remaining 1/2 cup of pasta water to thin to the desired consistency. Note that the sauce will thicken slightly once off the heat.
- To Serve: Divide the pasta among desired serving bowls, top with Parmesan, a couple of dollops of the buratta cheese, and some basil. Serve immediately.
