Penne with Vodka Sauce is a classic Italian preparation. I first sampled the combination on my honeymoon at an Italian restaurant in St. Martin, and it has been a favorite since.
While the sauce in its original form is quick and easy to prepare, I’ve simplified it further by using canned diced seasoned tomatoes with oregano, basil and garlic. Making use of this convenience product doesn’t decrease the flavor of the final dish. And, my addition of diced prosciutto along with some chopped onion and dried red pepper flakes in the beginning of the recipe further enhances the sauce’s flavor.
The resulting dish is hearty and satisfying. Add some wine, crusty bread, and a salad for a quick dinner I hope you’ll serve often.
Remove pan from burner and add vodka. Return pan to burner and stir, loosening up any browned bits from bottom and reducing by half, about 2 minutes. Add tomatoes and bring to a boil, reduce slightly before stirring in cream. Boil until sauce thickens, about 2 minutes.
Drain pasta and return to the pot. Toss with the sauce and pour out onto a large platter. Sprinkle with the grated cheese and chopped parsley.
Makes 6 servings.
*White wine or chicken broth may be substituted for the vodka.
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