Vodka Sauce

There are some dishes that are definitely better in a restaurant. Whether there’s an ingredient you can’t figure out, or you just don’t want to put the effort in, sometimes it’s totally worth it to pay a professional to do it right. But vodka sauce? Nah, Vodka Sauce is better homemade. Trust me ?

Vodka Sauce Recipe

Ingredients

1/2 tbsp olive oil
1/2 onion, chopped
1-2 cloves garlic, minced
4 thin slices of prosciutto, chopped
28 oz can tomatoes
1/2 cups vodka
1 lb rigatoni
1/4-1/2 cup whipping cream, heavy cream, or half and half
3 tbsp fresh basil, chopped
1/2 cup grated parmesan cheese
salt and pepper to taste

Step One:

Heat olive oil in a saucepan over medium heat.. Add chopped onion. Saute for about 3 minutes. 

Step Two:

Roughly chop the prosciutto and mince the garlic. Add both to the onions. Cook for another 5 minutes, or until onions are translucent.

Step Three:

Add the can of tomatoes. Season with salt and pepper and simmer for about 5 minutes.

Step Four:

Add the vodka. Bring to a low boil, then reduce heat and simmer for about 20 to 30 minutes or until the alcohol cooks off. While that is simmering, boil water and cook your pasta according to package instructions.

Step Five:

Add the cream and cook for a few more minutes. I like to start with only 1/4 cup, because you can always add more! It should be a subtle pink color.

Step Six:

Add parmesan cheese and chopped basil. Stir to combine.

Step Seven:

Drain your cooked pasta. I don’t usually need any reserved pasta water, but if you like a thinner sauce, you could reserve some just in case!

Step Eight:

Serve pasta with additional basil and parmesan cheese!

*If you like spicy food, this recipe is also good with a little heat! Just add crushed red pepper flakes and cook for a minute or two before adding the cream.