The best Penne alla Vodka recipe! A classic Italian pasta dish featuring a rich and creamy vodka sauce with prosciutto.
Ingredients
- 16 ounces penne
- 3 Tablespoons butter
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 3 Tablespoons chopped prosciutto
- 28 ounces crushed tomatoes, preferably san marzano tomatoes
- ½ cup vodka
- ¼ teaspoon salt, or more to taste
- ¼ teaspoon black pepper, or more to taste
- 1 cup grated parmesan cheese, plus more for serving
- ¾ cup heavy cream
- 1 Tablespoon chopped fresh basil, plus more for garnish
- 2 teaspoons dried oregano
Instructions
- Melt butter in a large saucepan or dutch oven over medium heat. Add onion and prosciutto. Saute, stirring occasionally, for 2-3 minutes. Add garlic and saute, stirring, for about 30 seconds or until fragrant.
- Add tomatoes, vodka, salt, and, and pepper. Stir to combine. Bring to a simmer and then reduce heat to low and allow to simmer for 15 minutes, stirring occasionally.
- Meanwhile, bring a large pot of salted water to a boil and cook pasta al dente according to the package directions. Drain and reserve ½ cup of pasta water.
- Add parmesan cheese, heavy cream, basil, and oregano to the sauce. Stir until combined and cheese has melted, about 1 minute. Remove from heat.
- Add cooked pasta to the sauce and toss to coat. Thin sauce with reserved pasta water, if needed. Serve garnished with parmesan cheese and fresh basil, if desired.
Nutrition
Calories: 632kcal | Carbohydrates: 72g | Protein: 19g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 671mg | Potassium: 673mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1073IU | Vitamin C: 14mg | Calcium: 248mg | Iron: 3mg
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