This recipe for Penne Alla Vodka with Prosciutto is quick and easy to make, yet still deliciously satisfying. Perfect for a busy weeknight dinner or a cozy date night in.
Vodka sauce is a combination of tomatoes, cream, seasoning and vodka and it makes such a beautiful combination of flavors. To make it more amazing, this recipes uses torn strips of fresh prosciutto and green peas that are added right before serving for a pop of freshness.
Doesn't that sound amazing?
This recipe, from a chef friend in Miami, I have cooked for years with great success. I have even started making a baked penne alla vodka version too.
When you make this dish, you will see the color of this vodka sauce is very much a peach color. There are almost equal parts cream to tomato sauce but you can use a little less cream if that is your preference. You can make this along with a traditional Italian ricotta pie for a truly unforgettable Italian dining experience.
Ingredients you will need
- Penne pasta
- Vodka (good quality).
- Heavy Cream.
- Tomato Sauce (Recipe below or you can save some time and use store-bought.)
- Prosciutto: Prosciutto di parma is the best for this recipe. If you have made my crispy prosciutto pasta, you know this!
- Green peas: I always use frozen for this recipe.
- Unsalted Butter
- Kosher Salt (for the pasta water and the sauce).
- Extra Virgin Olive Oil
This is an easy Italian pasta recipe that tastes like it took all day to make but really it is ready in under 40 minutes. This makes the best leftovers as well so if you like a hot lunch this makes a great option.
How to make penne alla vodka with prosciutto
- Make the vodka sauce: In a large skillet over medium heat, start by cooking down the garlic and onion and then you add the vodka so it can reduce and the alcohol evaporates. Only then, after the vodka has cooked do you add the San Marzano tomatoes, seasoning, peas, and cream.
- Cook the pasta: Cook the penne pasta until al dente.
- Taste: Make sure to check for any additional salt before tossing the vodka sauce with the pasta.
- Assemble: Mix the creamy vodka sauce with the pasta and now toss in the torn prosciutto. The prosciutto is added at the end because we do not want it to cook.
My Best Tips
- If you want to save time and not make the homemade tomato sauce portion of this recipe, you can easily use a good quality store-bought pasta sauce.
- Do not cook the prosciutto: Make sure to add the prosciutto only at the end right before serving so the prosciutto stays nice and soft!
- Finish with butter: Adding just this small amount of butter at the end gives a silky smooth texture to the sauce. Try not to skip this.
- Make it vegetarian: Just omit the prosciutto for a vegetarian friendly version.
Storing And Reheating
To store leftovers, allow it to cool then place it in a container with a lid and refrigerate for up to 3 days. I like to store the prosciutto separately so that I do not cook the prosciutto during reheating.
To reheat the pasta, place it in a microwave-safe bowl with a dampened paper towel on medium heat for 1-2 minutes. Then add the prosciutto back into the pasta and the heat from the pasta will warm it (but not cook it!)
More Italian Recipes You May Like
Easy Penne alla Vodka With Prosciutto
Ingredients
- 1 pound penne pasta
- 28 ounce Whole canned Italian tomatoes preferably San Marzano
- ½ cup heavy cream
- ½ cup frozen peas
- ¼ cup Vodka Good quality
- 4 ounces prosciutto torn or cut into small strips
- ½ onion diced
- 2 cloves garlic diced
- 1 fresh basil leaf
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon Kosher salt plus more to taste
- ⅛ teaspoon Dried Oregano
Instructions
- Bring a large pot of water to a boil.
- In a medium sauce pan over medium heat, add your olive oil.1 tablespoon olive oil
- Now add your onions to the olive oil and cook for 2-3 minutes or until the onions are translucent.½ onion
- Now add your garlic and cook for one more minute.2 cloves garlic
- Add your vodka and let the alcohol cook out, about 3- 4 minutes or until you cannot smell the alcohol anymore.¼ cup Vodka
- Now add you canned tomatoes and give them a good mash down with a potato masher or mug.28 ounce Whole canned Italian tomatoes
- Add your salt, basil and oregano and let simmer for 5 minutes.1 fresh basil leaf, 1 teaspoon Kosher salt, ⅛ teaspoon Dried Oregano
- Now add your peas and reduce heat to low.½ cup frozen peas
- When your pasta water is boiling, add a good handful of salt and then add your pasta.1 pound penne pasta
- Cook according to the manufacturers instructions for al dente.
- While the pasta is cooking, stir your sauce again.
- Now add your cream and butter and mix well. Allow the butter to melt and mix again.½ cup heavy cream, 1 tablespoon butter
- Add your torn prosciutto to the sauce and mix it in then turn off the heat.4 ounces prosciutto
- Taste for any additional salt needed.
- Once your pasta is fully cooked, drain and then add it to your sauce.
- Gently toss it around to coat all of the pasta.
- Serve immediately.
Danni says
Wow! This pasta was incredible and so easy to make too!