Pasta alla Vodka

Ingredients

• 3 tbsp Unsalted butter
• 2 Garlic (Large cloves, finely chopped)
• 2 oz Prosciutto (Thinly sliced and cut into thin strips)
• 28 oz Italian peeled tomatoes (Use one can in this size range; drained and coarsely chopped)
• 0.5 tsp Crushed red pepper
• 0.5 cup Heavy cream
• 0.25 cup Vodka
• Salt (To taste; use for the sauce and pasta cooking water)
• 1 lb Penne (Dry pasta)
• 0.5 cup Parmigiano-Reggiano (Freshly grated)
• 4 qt Water (Minimum amount for cooking the pasta; reserve some before draining)

Steps

1. 1

   Melt the butter in a large skillet over medium heat. Choose a skillet large enough to hold the cooked pasta and sauce.

2. 2

   Add the chopped garlic and cook for about 2 minutes, stirring occasionally, until it is golden and fragrant but not browned.

3. 3

   Add the sliced prosciutto and cook for 1 minute, stirring, until warmed through and lightly rendered.

4. 4

   Add the drained, coarsely chopped tomatoes and crushed red pepper to the skillet. Stir to combine and simmer for 5 minutes so the sauce thickens slightly.

5. 5

   Stir in the heavy cream and cook for 1 minute, stirring well, until the sauce is smooth and creamy.

6. 6

   Add the vodka and cook for 2 minutes, allowing it to blend into the sauce and cook off some of its alcohol. Season the sauce with salt to taste.

7. 7

   Meanwhile, bring at least 4 quarts of water to a boil in a large pot. Add salt to the boiling water, then add the penne.

8. 8

   Cook the penne, stirring frequently, until al dente according to the package directions. Before draining, reserve some of the pasta cooking water. Drain the pasta well.

9. 9

   Add the drained pasta to the skillet with the sauce and toss until every piece is evenly coated. If the sauce is too thick, add a small amount of reserved pasta water and toss again until loosened.

10. 10

    Add the freshly grated Parmigiano-Reggiano and toss again until incorporated and glossy. Serve immediately.

Notes

The recipe states a yield of 4–6 servings. Reserve pasta water before draining; add it gradually because only a little may be needed. Serve immediately for the best texture.

Nutrition per serving

• main
• Italian
• pasta
• creamy
• prosciutto
• vodka sauce
• stovetop
• comfort food