Print

Creamy Penne alla Vodka Recipe with Crispy Prosciutto

- featured image
Print Recipe

A quick and easy creamy penne alla vodka with a unique twist of crispy prosciutto, perfect for cozy dinners and impressing guests with minimal fuss.

Ingredients

Scale
  • 12 ounces (340 grams) penne pasta
  • 2 tablespoons extra virgin olive oil
  • 4 ounces (115 grams) thinly sliced prosciutto
  • 3 cloves garlic, minced
  • 1 medium shallot, finely chopped
  • 1/4 cup (60 ml) vodka
  • 1 can (28 ounces / 800 grams) crushed tomatoes
  • 1 cup (240 ml) heavy cream
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • A handful fresh basil leaves, chopped
  • 1/2 cup (50 grams) grated Parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil. Add penne and cook according to package directions, about 11-13 minutes, until just al dente. Stir occasionally to prevent sticking. Reserve 1 cup (240 ml) pasta water, then drain and set aside.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add prosciutto in a single layer and cook, turning occasionally, until crispy and golden, about 4-6 minutes. Remove with slotted spoon and drain on paper towels. Leave rendered fat in pan.
  3. In the same skillet, add chopped shallot and sauté over medium heat for 2-3 minutes until translucent. Add minced garlic and cook for 30 seconds, stirring constantly.
  4. Carefully pour in vodka and let simmer for 2-3 minutes to reduce and cook off alcohol.
  5. Stir in crushed tomatoes, red pepper flakes if using, salt, and pepper. Simmer for about 10 minutes until sauce thickens.
  6. Lower heat and slowly stir in heavy cream. Warm through for 3-4 minutes without boiling. Stir in Parmesan cheese until melted and smooth. Adjust seasoning as needed.
  7. Add drained pasta to skillet and toss gently to coat. Add reserved pasta water a little at a time if sauce is too thick.
  8. Serve immediately, garnished with crispy prosciutto and chopped basil. Add extra Parmesan if desired.

Notes

Do not overcook pasta; it finishes cooking in the sauce. Crisp prosciutto slowly over medium heat to avoid burning. Simmer vodka to cook off alcohol. Use quality San Marzano tomatoes for best flavor. Add pasta water to loosen sauce if needed. Serve immediately for best texture contrast.

Nutrition

Keywords: penne alla vodka, creamy pasta, crispy prosciutto, easy dinner, quick pasta recipe, comfort food, Italian pasta

Find it online: https://emmaoven.com/creamy-penne-alla-vodka-recipe-with-crispy-prosciutto-perfect-for-dinner/