This makes a delicious spaghetti sauce and can be used with any type of spaghetti. The pork adds the perfect amount of pazazz to this hearty dish. It’s flavorful and filling. Hope you enjoy!


Volka Sauce:

  • 2 tablespoons olive oil
  • 1 lb. ground pork
  • 1 medium Vidalia onion
  • 6 garlic cloves, minced
  • 28 oz. crushed tomatoes
  • 6 oz. tomato paste
  • 1/2 cup vodka
  • 3/4 cup half & half
  • 1/2 cup shaved Parmesan cheese
  • 1 tsp crushed red pepper flakes
  • 1 to 2 tsp salt (depending on taste)
  • 1/4 tsp pepper
  • 2 tablespoon minced fresh basil


  • 1 lb. Ziti Rigati
  • 1 tablespoon salt


In a Dutch oven heat the olive oil on medium-high heat. Add the onion and sauté approximate 3 minutes. Add the ground pork and break up and sauté until cooked, approx. 5 minutes. Drain excess water and oil (you can blot with paper towels, move around with a spoon, then discard the paper towels). Add the garlic and cook about 1 minute.

Add crushed tomatoes and tomato paste, stir well, place water in the empty small tomato paste can and swirl around to capture all the paste in the can, then put the can of water in the pot. Simmer until heated through, about 3 minutes. Pour in the vodka, stir, and let it come to a simmer for about 5-7 minutes, stirring occasionally. (Make sure to keep the lid on because the sauce will splatter a lot).

Stir in the half & half and add shaved parmesan cheese, salt & pepper, and crushed red pepper flakes. Stir everything together and simmer until the cheese is all melted and smooth. Stir in minced fresh basil and let it cook for a minute. Set aside.

Cook the Ziti according to the directions on the box. After you drain the pasta, add 1/2 of the vodka sauce into the Ziti and stir gently to combine. Save the other half of the sauce.

Serve a good helping of the Ziti mixed with the Vodka sauce on a plate. Top with some of the reserved vodka sauce. Sprinkle with Parmesan cheese and serve hot. Serves 4