Penne alla Vodka with Prosciutto
A classic Italian-American comfort food featuring penne pasta in a rich, creamy tomato sauce, elevated with a splash of vodka and savory prosciutto. This decadent dish comes together in under 40 minutes for a perfect weeknight dinner or special occasion.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Cook the Pasta
- b.Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt.
- c.Add the penne and cook according to package directions until al dente, typically 10-12 minutes.
- d.Before draining, reserve about 1.5 cups of the starchy pasta water. Drain the pasta and set aside.
- 2
Step 2
- a.Crisp Prosciutto & Sauté Aromatics
- b.While the pasta cooks, heat butter and olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat.
- c.Add the chopped prosciutto and cook, stirring occasionally, until it becomes crispy, about 3-4 minutes. Use a slotted spoon to transfer the prosciutto to a paper towel-lined plate, leaving the rendered fat in the skillet.
- d.Add the finely chopped onion to the skillet and sauté for 5-6 minutes until softened and translucent.
- e.Stir in the minced garlic and red pepper flakes, and cook for 1 minute more until fragrant, being careful not to burn the garlic.
- 3
Step 3
- a.Build the Vodka Sauce
- b.Add the tomato paste to the skillet. Cook, stirring constantly, for 2 minutes until it darkens to a brick-red color and smells fragrant. This step caramelizes the paste and deepens the flavor.
- c.Carefully pour in the vodka to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it bubble and cook for 2-3 minutes, allowing the alcohol to cook off and the liquid to reduce by half.
- d.Stir in the crushed tomatoes, 1 teaspoon of salt, and black pepper. Bring the sauce to a simmer, then reduce the heat to low, cover partially, and let it cook gently for 10 minutes to meld the flavors.
- 4
Step 4
- a.Finish and Serve
- b.Reduce the heat to the lowest setting. Slowly stir in the heavy cream until the sauce is smooth and uniformly pink. Do not let the sauce boil after adding the cream to prevent it from separating.
- c.Add the cooked pasta to the skillet along with 1/2 cup of the reserved pasta water and half of the crispy prosciutto. Toss continuously for 1-2 minutes to coat the pasta evenly.
- d.If the sauce is too thick, add more reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
- e.Remove from heat and stir in the 1/2 cup of grated Parmesan cheese until it melts into the sauce.
- f.Taste and adjust seasoning if necessary. Divide the pasta among four bowls. Garnish with the remaining crispy prosciutto, extra Parmesan cheese, and fresh basil before serving immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always reserve more pasta water than you think you'll need. The starchy water is key to creating a silky, emulsified sauce that clings perfectly to the pasta.
- 2Use a good quality vodka. Since it's a key flavor component, a smoother vodka will yield a better-tasting sauce without any harshness.
- 3Cooking the tomato paste until it darkens is a crucial step called 'soffritto' which builds a deep, rich tomato flavor base.
- 4To prevent the cream from curdling, make sure it's at room temperature and the sauce is on the lowest possible heat when you stir it in.
- 5Freshly grated Parmesan cheese from a block melts far better and has a more robust flavor than pre-shredded varieties, which often contain anti-caking agents.
Adapt it for your goals.
Vegetarian
Omit the prosciutto entirely. To add a savory, umami flavor, sauté 8 oz of sliced cremini mushrooms after the onions until browned.
SpicierSpicier
Increase the red pepper flakes to 1 teaspoon, or add a finely chopped Calabrian chili along with the garlic for a more complex heat.
Added ProteinAdded Protein
Instead of prosciutto, add cooked Italian sausage (casings removed) or grilled chicken strips to the finished sauce.
With VegetablesWith Vegetables
Add 1 cup of frozen peas to the pasta during the last 2 minutes of boiling, or sauté a cup of chopped spinach or zucchini with the onions.
Why this is on our healthy list.
Rich in Lycopene
Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to reducing the risk of certain chronic diseases and protecting the skin from sun damage.
Source of Protein
The prosciutto and Parmesan cheese provide a good source of protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Contains Allicin
Garlic and onions contain allicin and other sulfur compounds, which have been studied for their potential to support the immune system and promote cardiovascular health.
Frequently asked questions
A typical serving of this dish contains approximately 650-700 calories, primarily from the pasta, heavy cream, prosciutto, and cheese. The exact number can vary based on specific ingredients used.