Penne Pasta with a White Cheddar ala Vodka Sauce with Mild Italian Sausage

This is a fantastic meal that you can create in the time it takes to bake the sausage. A quote from one of our food tasters was: “Very good! The sauce was not too heavy and had a good flavor to it. The peas were a perfect addition.”


1 – 16 oz. package of fresh mild Italian sausage from your butcher’s department (I prefer Lou’s brand)
1 cup of vodka
3 cups of milk
6 oz. of shredded Adams Reserve brand New York Extra Sharp Cheddar Cheese
1 – 4.4 oz. container of Boursin brand Light Cheese with Garlic and Fine Herbs
1 – 15 oz. can of peas drained or 2 cups of frozen peas, thawed
1/2 teaspoon of kosher salt
1 – 16 oz. box of mini penne pasta


Remove sausage from package, which will be in one large link and place on a cookie sheet. Cover with foil and bake in preheated oven at 375 degrees for 30 minutes. In a large deep skillet over medium high heat, add vodka. Stir often and reduce by half, add milk, shredded Adams Reserve brand New York Extra Sharp Cheddar Cheese, salt and Boursin cheese. Stir until cheese melts. Lower heat and let simmer for 10 minutes. Cook penne pasta per package directions, drain and set aside. Once sausage is cooked, remove from oven and slice on a diagonal into bite sized pieces. Add sausage and peas to sauce and stir. Pour pasta into a large family style serving dish and top with sauce.

Suggested Beverage

Try Ammostus Monica di Sardegna (Italy), Masciarelli Estate Bottled Montepulciano d’Abruzzo (Italy), Masi Campofiorin (Italy) or Peroni Nastro Azzurro® Birra (Italy).

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