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Penne with Vodka

A creamy and spicy Italian-American pasta dish that combines penne pasta with a rich vodka-infused tomato sauce, perfect for family gatherings or a cozy night in.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil Use extra virgin for superior flavor.
  • 1/4 lb. prosciutto, roughly chopped Look for quality prosciutto; it adds depth to the dish.
  • 3/4 cup vodka Your favorite brand will work; don’t skimp on quality.
  • 3 tablespoons butter, at room temperature This helps in achieving a creamy sauce.
  • 3 cloves garlic, minced Fresh garlic gives the richest flavor.
  • 2 tablespoons tomato paste Find a quality brand for optimal sweetness.
  • 1/4 cup chicken broth Homemade or low-sodium varieties are best.
  • 1 cube chicken bouillon For added flavor, look for organic options.
  • 1 teaspoon honey This balances the acidity.
  • 1 teaspoon hot sauce Adjust according to your heat preference.
  • 28 oz. crushed tomatoes Use San Marzano tomatoes for their rich flavor.
  • 1 cup heavy cream Essential for that creamy texture.
  • 1 lb. penne Whole wheat or gluten-free options also work!
  • 1 cup reserved pasta water A hidden gem for adjusting sauce consistency.
  • 1/2 cup Parmesan cheese, grated Freshly grated for the best taste.
  • 3/4 teaspoon basil, dried During off-season, fresh basil works wonders!
  • 1/2 teaspoon dried oregano Adds an aromatic touch.
  • 1/4 teaspoon red pepper flakes Customize to your spice level preference.

Method
 

Preparation
  1. Measure out all ingredients before starting. Place a measuring cup in the colander to remind you to save some pasta water.
  2. Heat the olive oil over medium heat in a large skillet. Add the prosciutto and sauté for 2-3 minutes, until it begins to brown, then set aside.
  3. Turn off the heat and add the vodka to the skillet, stirring gently. Let it reduce by half, about 4-5 minutes.
  4. Add the butter and minced garlic to the pan, cooking for 1-2 minutes until fragrant but not browned.
  5. Stir in the tomato paste, chicken broth, bouillon cube, honey, hot sauce, and seasonings.
  6. Add the crushed tomatoes, bring the mixture to a boil, then reduce it to a simmer while you wait for the pasta to boil.
  7. Bring salted water to a boil in a large pot, then add the penne. Cook for 1 minute less than al dente, according to package directions. Drain, making sure to reserve a cup of pasta water.
  8. Stir heavy cream into your sauce, then add the cooked penne. Adjust the consistency with reserved pasta water until you achieve your desired creaminess.
  9. Remove from heat and swirl in a tablespoon of cold butter for a shiny finish. Finish with fresh grated Parmesan cheese.

Notes

Ingredient quality matters: Always choose fresh and high-quality ingredients for the best flavor. You can prepare the sauce a day ahead and store leftovers in the fridge for 3-4 days. Reheat gently on low heat, adding a splash of cream or pasta water to restore the sauce's consistency.