If you’re looking for a quick, easy and delicious pasta meal this will be your next favorite recipe! Whenever I am short on time, not in the mood to make “Sunday Sauce” but want pasta and need something my kids will love, this is my “go-to” dish. I love to add prosciutto to the sauce however, it’s just as yummy if you don’t have any on hand. The key to making this scrumptious is fresh basil, lots of grated cheese, and an extra splash of heavy cream.
I feel this sauce is best over a ridged, sturdy pasta because it allows the sauce to stick really well and get in all of the yummy nooks and crannies of the pasta. I usually do a nice penne rigate but you can also use rigatoni if you prefer. I’ve also made it will gemelli pasta which was delish as well.
One quick cooking tip, you can make this sauce ahead of time however, I recommend NOT adding the cream until you’re about to serve the pasta. Ala vodka sauce has a tendency to separate if the cream is cooked too long in the sauce so a few minutes before your pasta is done, add the heavy cream and warm the sauce through. This recipe is enough sauce for exactly one pound of pasta. Enjoy!
- 3-4 tbs unsalted butter
- 1 medium yellow onion, diced
- 6 oz diced prosciutto, optional
- 4 garlic cloves, minced
- 1/2 cup vodka
- 1/4 – 1/2 tsp red pepper flakes
- Kosher salt and black pepper, to taste
- One can of crushed tomatoes
- 2/3 cup heavy cream
- 1/2 – 1 cup grated cheese
- handful of fresh chopped basil
- Parsley, for garnish
- 1 lb pasta
Bring a pot of water to a boil for the pasta. Heat the butter over medium heat until melted. Add the onion (and prosciutto if using) and cook until softened, about 7-8 minutes. Add the garlic and cook a minute or two more.
Slowly add in the vodka, allowing the alcohol to burn off for a minute or two. Add in the crushed tomatoes, red pepper flakes, Kosher salt, black pepper and cheese. Stir, bring to a boil and then reduce the heat to low and simmer, about 10-12 minutes.
Boil the pasta while the sauce is simmering.
Right before serving, add in the heavy cream and fresh basil and stir gently until well combined. Allow the sauce to heat through, about 2-3 minutes. Toss with the hot pasta and serve. Garnish with parsley.