Pasta with Arrabbiata Vodka Sauce, Peppers, Onions, and Italian Sausage!

Written By Savannah Rosenfield

hello! below you will find my pasta recipe for arrabbiata vodka pasta - i totally cheat and use a jar sauce lol. i prefer the Meijer Fredericks brand sauce but you can totally use your own preferred brand of sauce/seasonings! nothing is sponsored (obvi im a very small creator) but i just like to mention the exact stuff i use so that if you make the recipe you can get it as similar to my own as possible! i hope you like the pasta if you decide to make it :) OH and there should be enough for ~6 servings in the recipe give or take :)

Sav <3

Ingredients:

  • 1 Yellow Bell Pepper, julienne

  • 1 Orange Bell Pepper, julienne

  • Half a Sweet Onion, diced

  • 4 cloves of garlic sliced into chips (I like to cut on the long side so they are oval shaped)

  • 2 packs of Italian Sausage Links (I like the Johnsonville Fresh Italian Sweet Sausage Links), cut into circles

  • 2 pounds of dried pasta (your choice but I like Orecchiette or Casarecce)

  • ¼ Lemon, juiced

  • 3 Tbsp Olive Oil

  • 3 Tbsp Tony Chachere's Creole Seasoning

  • 1 Tbsp Old Bay

  • 1 Jar Vodka sauce (Frederik’s by Meijer Arrabbiata Vodka Artisan Pasta Sauce (the 25oz jar) is my favorite)

Prep:

  • You’ll want to cut your garlic to chips, cut your sausage into circles, dice your onion, and julienne your peppers. Also juice your lemon. Please keep each separate in bowls.

Directions:

  1. In a large saucepan, put 3 Tbsp Olive Oil and heat until glossy, then pour in your peppers, onions, garlic, and season with about half of your seasoning (1 ½ Tbsp Creole seasoning and ½ Tbsp Old Bay); once softened, taken out of the pan and set to the side.

  2. In a large pot, fill about ¾ of the way with water and bring to a boil; salt the water and pour your pasta in to cook; cook about 8 minutes or until Al dente

  3. While the pasta is cooking, put the sausage in the pan and sear on both sides until cooked all the way through, then combine with the peppers, onions, and the rest of your seasoning.

  4. Once the pasta is done, drain and save about ½ cup of pasta water.

  5. Combine the pasta, meat, veggies, and sauce in a bowl; use the ½ cup of pasta water to rise the jar of sauce and pour it into the bowl with everything else so that you get every bit of sauce and it thins everything out a bit.

  6. Mix everything together and serve with lemon juice to top

*i like to top with some basil, as well; just some thin ribbons :)

Savannah Rosenfield