I would say vodka sauce is my favorite type of sauce, but I probably say that about every type of sauce. I love all pasta. Also, we don’t make vodka sauce to lose weight, we make it to impress our dinner guests with a quick, easy and flavorful dish.
Vodka sauce can go on any type of pasta, but I personally prefer spaghetti. The vodka doesn’t actually ‘add’ flavor, it only enhances, or uncovers, the flavors already there. This is why I use only tomato paste over crushed tomatoes, because it delivers a much richer sauce. There is no such thing as “too much garlic” and I never skimp on fresh basil at the end. There’s a time and place for dried herbs, but it’s not in my pasta. Also, when it comes to pasta, leave the cup measurers in the pantry. It’s all about ratio and appearance. With this sauce, I use equal parts heavy cream and tomato paste and about 1/4 of that will be vodka. Top with any protein you fancy like chicken, shrimp, sausage or any type of veggie. Here I’m just using prosciutto to add that extra flavor the vodka is going to bring out.
Pasta Alla Vodka
Course: RecipesCuisine: Italian, AmericanDifficulty: Easy4
servings15
minutes30
minutesVodka sauce is rich, creamy and a great substitute for classic red sauce in any dish. This can be served over any type of noodle and topped with chicken, shrimp, sausage or just enjoyed alone.
Ingredients
8 oz Spaghetti
4 oz Prosciutto cubed
1 Shallot
3-4 cloves Garlic
6 oz Tomato Paste
2-3 tsp Red Pepper Flakes
6 oz Half and Half
1-2 bunches Basil
Parmesan to taste
Directions
- Boil the pasta in heavily salted water. Two minutes before instructed cooking time, drain and reserve water. (This starchy water will be used to loosen the sauce if necessary and will help the sauce stick to the noodles)
- In a large pan, heat prosciutto cubes and shallots over medium heat in olive oil until the shallots sweat and prosciutto gets a little crispy, about 5-7 minutes
- Add garlic and red pepper flakes and let cook until fragrant, careful not to let it burn
- Add the tomato paste and keep the can to measure out your half and half (should be equal parts) The tomato paste will be very thick and difficult to stir – that’s okay. The cream and water will loosen it up later
- Add a generous pour of vodka and turn down the heat. Keep stirring and simmer for about 10 minutes
- Add the half and half and stir until all ingredients are evenly incorporated and you have a smooth pink sauce
- Add the cooked pasta and stir until each noodle is evenly coated. If the sauce feels too thick or dry, add a ladleful of reserved water from step one until desired consistency is reached
- Add the chopped basil, reserving some for additional garnish
- Transfer to bowls and top with parmesan cheese and a little extra basil. Bon Appetit!
Did you make this dish?
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