Penne Alla Vodka (Print Version)
Creamy tomato and vodka sauce with prosciutto complements tender penne pasta for a rich, savory dish.
# What You'll Need:
→ Meat
01 -
4 slices of prosciutto
→ Pasta
02 -
12 ounces penne pasta
→ Sauce
03 -
2 tablespoons olive oil
04 -
3 tablespoons vodka
05 -
2 tablespoons unsalted butter
06 -
3 cloves garlic, minced
07 -
3 tablespoons tomato paste
08 -
1/2 cup chicken broth
09 -
1 teaspoon chicken bouillon powder
10 -
1 teaspoon honey
11 -
1/2 teaspoon hot sauce
12 -
1 can (14 ounces) crushed tomatoes
13 -
1/2 cup heavy cream
14 -
Salt and black pepper, to taste
15 -
1/4 cup freshly grated Parmesan cheese
# Steps to Follow:
01 -
Heat olive oil in a skillet over medium heat. Add prosciutto slices and sauté until crisp. Remove from skillet and roughly chop.
02 -
Pour vodka into the skillet to deglaze, scraping up any browned bits. Simmer and reduce the liquid by half.
03 -
Add butter and minced garlic to the skillet with the reduced vodka. Sauté briefly until fragrant.
04 -
Stir in tomato paste, chicken broth, chicken bouillon powder, honey, hot sauce, chopped prosciutto, and crushed tomatoes. Bring to a boil, then reduce heat to a simmer.
05 -
Simmer the sauce gently. Meanwhile, cook penne pasta in salted boiling water for one minute less than package directions for al dente. Reserve some pasta water when draining.
06 -
Add heavy cream to the sauce and stir until fully incorporated. Season with salt and black pepper to taste.
07 -
Add cooked penne to the sauce and stir to combine. If needed, add reserved pasta water gradually to achieve desired sauce consistency, ensuring it clings to the pasta.
08 -
Remove from heat and swirl in 1 tablespoon of cold butter to add a glossy finish (monte au beurre technique).
09 -
Top with freshly grated Parmesan cheese before serving.
# Additional Notes:
01 -
Use pancetta as an alternative to prosciutto for similar flavor. For a meatless option, omit prosciutto and substitute vegetable broth and vegetable bouillon. Grate Parmesan fresh for best flavor. Reserve pasta water to adjust sauce consistency.