There are some dishes that are definitely better in a restaurant. It’s just true. Whether there’s an ingredient you can’t figure out, or just the fact that you don’t need to put the effort in for a gorgeous meal, sometimes it’s worth it. But this… this is better homemade.
I’ve seriously never had vodka sauce that beats this family recipe. Restaurants tend to make a vodka sauce too creamy, or there isn’t any basil, or there aren’t any onions… or the worst offender: bacon instead of prosciutto. So… to anyone who hasn’t had a real bowl of vodka sauce- this post is my present to you.
Here’s how you make it!
1 small onion, chopped
1 clove garlic, minced
4 thin slices of prosciutto, chopped
1/4 cup whipping cream
1/2 cup grated parmesan cheese
28 oz can crushed tomatoes
3/4 cup vodka
1 lb rigatoni
Heat olive oil in a large saucepan. Add chopped onion and minced garlic. Saute until the onion is translucent.
Roughly chop the prosciutto and add it to the onions and garlic. Saute for a few minutes. Add the can of tomatoes. Simmer for at least 10 minutes.
Now it’s time to add what makes this sauce special – vodka. You want to simmer this for at least 10 minutes to give the alcohol time to cook out. Taste it though- you’ll know if the vodka flavor is still too strong and needs more time!
Add the cream. I like to start with only 1/4 cup. You can always add a little bit more, but I don’t like this sauce too creamy.
Add parmesan cheese.
Stir it all together. Chop basil and add it to the sauce.
Stir the pasta into the sauce. Serve in a bowl with a little basil on top.
This is vodka sauce.