Smoked Sausage Vodka Sauce Pasta: A Flavor Combo You Didn’t Know You Needed!
If you love bold flavors, creamy sauces, and the magic of smoked meats, then this Smoked Sausage Vodka Sauce Pasta is about to become your new favorite meal.
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There’s something about the combination of rich, smoky sausage and velvety vodka sauce that just works. But does it actually work better than traditional sausage? That’s exactly what I set out to discover.
Woodfire Smoked Sausage and Vodka Cream Sauce
Equipment
- Ninja Woodfire Grill (or smoker/air fryer)
- Large pot for boiling pasta
- Wide-bottom saucepan
Ingredients
- 1 lb steakhouse sausage or any smoked sausage
- 1 small onion diced
- 6 cloves garlic minced
- 1 can 28 oz San Marzano crushed tomatoes
- ½ Tube tomato paste
- 6 tablespoon olive oil
- 50 ml vodka or to taste
- 1 cup heavy cream
- 3 tablespoon Unsalted Butter
- ¼ cup Pecorino Romano cheese grated
- ¼ cup fresh Italian parsley chopped
- 1 lb spaghetti or preferred pasta
- Salt & black pepper to taste
Instructions
- Set your Woodfire to Air Crisp, 350°F (177C), and 1 hour. Make sure you fill the pellet hopper and turn on the Woodfire setting. Dry off the sausage and smoke until fully cooked (160°F (71C) internal temp). You can use the probe and do a probe cook if you have the Woodfire connect.
- In a saucepan, heat olive oil over medium heat. Add onion and cook until translucent. Stir in garlic and tomato paste, cooking for 1-2 minutes.
- Pour in the vodka, letting it cook off before adding crushed tomatoes. Simmer for 20 minutes.
- Stir in heavy cream, season with salt & pepper, and simmer for another 5 minutes.
- Cook pasta according to package directions, drain, and toss with a little olive oil.
- If you are unhappy with the color on your sausage you can always set the woodfire to the Grill HI setting and grill them off to get a little extra color. Slice the smoked sausage and add it to the sauce. Stir in Pecorino Romano and fresh parsley.
- Pour 1 Cup of the sauce into your drained pasta and stir. Now just plate up with pasta, sausage, sauce and top it with the fresh parsley for color.
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!The Big Experiment: Can You Smoke Sausage for Pasta?
I had some steakhouse sausage from Wild Fork sitting in my fridge and a wild idea—what if I smoked it before slicing it into a pasta dish? Would it add an extra layer of complexity, or would the smoke overpower the sauce? There was only one way to find out.
Using the Woodfire Grill, I set up a quick air fry smoke session. Florida weather had other plans, though—50°F (10°C) and 20mph winds meant my usual outdoor setup was a no-go. But hey, real kitchen warriors adapt. So, I prepped indoors while my Woodfire did its thing outside.
A key pro tip: Always dry off your sausages before air frying or smoking. Moisture is the enemy of crispiness, and we’re here for that perfect bite.
Why Smoked Sausage Works in Vodka Sauce
Vodka sauce is already a thing of beauty. It’s creamy, tomato-forward, with just enough richness to make you question why you don’t make it every week. But adding smoked sausage takes it up a notch.
- The smokiness adds depth – The slight char and woodfire aroma bring a whole new dimension to the sauce.
- It balances the richness – The tangy tomatoes and vodka help cut through the fat, making each bite incredibly well-rounded.
- It’s just different enough – This isn’t your typical sausage pasta. The subtle smokiness makes it feel like a gourmet upgrade.
Overcoming the Color Crisis
Not every experiment is a smooth success, though. My sausages didn’t crisp up in the air fryer the way I expected. So, I went rogue—I slapped them on the griddle plate, moved them around for better heat distribution, and finally got some beautiful color. Crisis averted!
If you’re making this at home, consider grilling or pan-searing your sausages for a little extra caramelization.
Final Verdict: Would I Do It Again?
Oh, absolutely. While the smoke didn’t hit as hard as I initially expected, it added a subtle layer of complexity that made the dish unique. The vodka sauce was still the star—creamy, tomatoey, with just the right hint of richness—but the smoked sausage brought an extra oomph.
If you’re a fan of comfort food with a twist, give this one a shot. And if you don’t have a smoker, don’t sweat it—regular sausage will still be delicious in this dish. But if you do have a smoker? Oh, you’re in for a treat.
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