Go Back
+ servings
Print
Penne alla vodka is plated and topped with parmesan cheese and parsley.

Penne Alla Vodka with Prosciutto

This easy penne alla vodka with prosciutto is made with al dente penne pasta that is tossed in a delicious tomato, vodka, and cream sauce. Top this easy and classic Italian pasta dish with some parmesan cheese for a delicious dinner!

Course Main Course
Cuisine American, Italian
Keyword italian, pasta, pasta sauce
Prep Time 5 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 1 lb penne pasta
  • 2 tbsp extra virgin olive oil
  • 5 slices of proscuitto
  • 3 cloves of garlic
  • 1/2 cup fresh basil
  • 1/4 cup vodka
  • 1 28 oz can of whole san marzano tomatoes
  • 1/2 tsp red pepper flakes
  • 1 cup heavy cream
  • 2-3 tbsp cold butter
  • parmesan cheese

Instructions

  1. Sauté the prosciutto, garlic and basil. In a large pan, heat the olive oil over medium heat. Add the proscuitto, garlic ,and basil and sauté until the proscuitto is browned, about 5 minutes.

  2. Add the vodka and tomaotes. Blend the whole tomatoes in a blender until it has a smooth consistency. Remove the pan from the stove top and add the vodka. Do not add the vodka to the pan over an open flame. Return the pan to the stove top and add the blended tomatoes. Toss in the red pepper flakes and stir to combine.

  3. Allow the sauce to reduce. Keep the sauce over medium heat for 30-45 minutes, stirring occasionally to prevent the bottom from burning. The sauce will become very thick.

  4. Rehydrate the sauce. Add the heavy cream to the sauce to rehydrate the sauce. Stir to encorporate, then reduce the heat to a simmer.

  5. Cook the pasta to al dente in a pot of salted boiling water, according to package instructions.

  6. Toss the pasta sauce and pasta together. In a large bowl, toss the pasta and sauce together. Add the butter and continue to toss until the butter is melted. Make sure to get the sauce to cover all the pasta. Top with parmesan cheese, parsely, and more red pepper flakes. Mangia!