Restaurant-quality pasta that's surprisingly easy to make at home! This creamy vodka sauce is rich with tomato flavor, perfectly balanced by heavy cream and sweet bursts of roasted cherry tomatoes. The Italian sausage adds incredible depth, while the creamy burrata melts beautifully into every bite.

Ingredients

• 450 g (1 lb) pasta of your choice
• A drizzle of olive oil
• 300 to 400 g (10 to 14 oz) Italian sausage meat
• 10 cherry tomatoes, halved
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 1 oz vodka
• 1 can (156 ml / 5.5 oz) tomato paste
• 1 cup 35% heavy cream
• ½ to 1 cup reserved pasta cooking water
• 1 tbsp Les Savoureux Tomato Basil Blend
• Freshly ground black pepper, to taste
• 1 burrata
• Fresh basil, to taste (optional)
• Freshly grated Parmesan cheese, to taste (optional)

Instructions

Bring a large pot of generously salted water to a boil and cook the pasta until al dente according to the package directions. Before draining, reserve about 1 cup of the pasta cooking water.

Meanwhile, heat a drizzle of olive oil in a large skillet over medium-high heat. Add the sausage meat and cook until browned, breaking it into small pieces with a wooden spoon.

Add the shallot and cook for 2 to 3 minutes, until softened. Stir in the garlic and cook for another 30 seconds.

Add the cherry tomatoes and cook for 2 to 3 minutes, just until they begin to soften without completely breaking down.

Add the tomato paste and cook for 3 to 5 minutes, stirring frequently, allowing it to caramelize slightly and develop a deeper flavor.

Pour in the vodka and let it simmer for about 2 minutes so the alcohol can evaporate.

Stir in the heavy cream, the Les Savoureux Tomato Basil Blend, and about ½ cup of the reserved pasta water. Mix until the sauce is smooth and creamy. Add more pasta water as needed to reach your desired consistency.

Add the cooked pasta to the skillet and toss until every piece is well coated with the sauce.

Divide the pasta among serving plates, top each portion with burrata, then finish with a drizzle of olive oil, freshly ground black pepper, fresh basil, and grated Parmesan, if desired.

Yield: 4 to 6 servings
Storage: Refrigerate for up to 3 to 4 days | Freezing is not recommended

Enjoy!