Ingredients

How to make it

  • Put water in pot to boil for pasta. Once at a rolling boil, then add dash of olive oil and 1 tablespoon of salt.
  • Get out your skillet, start to heat it up on low without any oil in it at first.
  • While skillet heats up on low, dice up that onion and slice and dice up prosciutto.
  • Add 2 tablespoons olive oil and 1 tablespoon butter to skillet and bring heat up to medium-medium high, once butter is bubbling, add diced onions and sauté till almost translucent.
  • Grate cheese at this point and set aside momentarily.
  • Add prosciutto, crushed red pepper and freshly cracked black pepper and let it brown slightly - maybe five minutes, at this point throw the pasta into salted and boiling water and set your timer for 10 minutes.
  • Add garlic to skillet, continue to sauté 2 minutes.
  • Next turn off heat from under skillet for a moment, carefully add 1/2 cup vodka. Take second sip of your own vodka from your glass and return to paying some attention to what's in the skillet.
  • Put heat back under skillet to medium-high.
  • With whisk, scrape bottom of skillet to get all those great extra bits I like to call "flavor enhancers" that have formed from the sugars of the onions and prosciutto.
  • Keep stirring till vodka is almost 1/2 evaporated (roughly 3 minutes) and add that can of tomato paste you forgot to open before, put heat on medium low, continue stirring.
  • Take another sip from your glass and stir up that penne pasta so it doesn't stick, ok you are doing a great job so far! Now, back to the skillet.
  • After 3-4 minutes, add cream, whisk to incorporate cream into what's cooking in your skillet.
  • Once cream starts to bubble, add 1 cup of grated cheese, and stir some more.
  • Taste-test penne pasta, it should be "al dente" but at least cooked through (no white inner rings). Drain pasta but try to reserve at least one cup of the pasta water.
  • Throw peas into sauce along with pasta. Call troops to table.
  • If sauce is too thick, you can "stretch it" by adding some of the pasta water or if you are feeling a little dangerous and naughty, add a little more cream.
  • Taste-test sauce, add salt to your liking.
  • Serve your dish proudly, tell them someone else has to clean up and get ready to be bowed down to...relish in your royal achievements and have someone else fix you up another glass - hey you had a bad day right? Well you are off to having a fantastic night starting with this amazing dish! Enjoy!
  • Use the remaining grated cheese to top off your plated dishes. Add a little minced fresh parsley for a restaurant flare look.

Reviews & Comments 12

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    " It was excellent "
    auntsueny ate it and said...
    I made this recipe last night (without the peas), and oh my goodness!!! This was better than what I used to get when I lived up in New York. I will make this again and again.
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  • divaliscious 6 years ago
    I made this tonight with added left over roasted chicken and marinated sun-dried tomatoes - delicious!
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    " It was excellent "
    robertg ate it and said...
    Made this last night and seeing that I had some vermouth and blue cheese filled olives,had a couple martini's.Mary and I enjoyed the meal and it will be made again.Thanks for a great post.LOL....Bob
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    " It was excellent "
    robertg ate it and said...
    I have everything except the heavy cream,will get some in the morning, and will be making this for dinner tomorrow. If it tastes as good as it sounds, it'll be a regular on our table.You have my 5 forks and a big thank-you for sharing.....Bob
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  • kathye 6 years ago
    And I love the cute comments throughout the recipe :)
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  • kathye 6 years ago
    Thanks...I made this last night and my husband and I loved it! It is a keeper. Take care. Kathye
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  • kathye 6 years ago
    ok, I was looking for a pantry dinner tonight and, amazingly, I have everything for this dish! Thanks! Kathye
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    " It was excellent "
    tequila12 ate it and said...
    I have made this twice in the last two weeks. First time with prosciutto, second time with JUST chicken...no prosciutto. Both dishes..AMAZING! My family loves it. Thanks so much for posting this.We will be eating this forever.
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  • deedeec 6 years ago
    This sounds good. I definitely use the variation with the extra glass of Vodka (with a dash of Vermouth and maybe a Spanish Olive or two...) *wink*
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  • divaliscious 6 years ago
    Well thanks invisiblechef! - How kind you are!
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  • invisiblechef 6 years ago
    I have a similar vodka cream sauce, I agree all your recipes look amazing.
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  • vickycummins 6 years ago
    This sounds delicious! All your recipes sound delicious! I'm trying to figure out how to make the grilled scallops with baby green appetizer! Yummmmmmmmmmmmmmm!!
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  • divaliscious 6 years ago
    For variations:
    1) Like shrimp? Add de-veined with tails removed shrimp to skillet after prosciutto has browned prior adding vodka. Same with cut up chicken breast.
    2) Want veggies in? Add frozen or fresh veggies to pasta water five minutes before pasta is finished.
    3) You can also use ham or bacon or a combination instead of the prosciutto.

    I have done all variations with excellent results.
    I have reviewed all the other A La Vodka recipes, and didn't see this one, hence why I decided to add it. Let me know if you liked it once you tried it!
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