Recipe By Anonymous
Published Feb 2nd
Pasta in Vodka Sauce
Prep - Cook - Additional - Ready In -
Servings 4 - 6 servings Calories 716.7

This is a simple, non-time-consuming recipe, but is delicious nonetheless.

Recipe Ingredients

  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • ¼ cup olive oil
  • ¼ pound thinly sliced prosciutto
  • ¾ cup vodka
  • 1 (28 ounce) can crushed tomatoes
  • ¼ teaspoon dried oregano
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon dried basil
  • ¼ teaspoon cayenne pepper
  • 1 cup half-and-half cream
  • 1 pound penne pasta

Cooking Directions

  1. 1 In a large skillet, heat oil over medium heat. Cook onion, celery, and garlic in oil; stir until soft. Add prosciutto and vodka. Simmer until almost all liquid is gone.
  2. 2 Add tomatoes, cayenne, and herbs. Simmer for 10 minutes.
  3. 3 Stir in half and half, and heat for 3 minutes.
  4. 4 Meanwhile, cook pasta in boiling salted water until done. Drain. Serve sauce over noodles.

Nutrition Facts

  • Calories 716.7
  • Carbohydrate 83.5 g
  • Cholesterol 37.9 mg
  • Fat 26.2 g
  • Fiber 7.2 g
  • Protein 21.1 g
  • Saturated Fat 8.3 g
  • Sodium 686.2 mg
  • Sugar 4.3 g


  1. Excellent sauce! Vodka sauce is one of the simplest dishes ever and tastes like you spent hours. I cut the amount of olive oil in half and didn't use any celery (never saw a vodka sauce that called for it before and didn't want to ruin this) I used 1/4 tsp. of red pepper flakes - Read more ...
  2. This is the best vodka sauce!!! I puree it when it's done and it's smooth as silk and absolutely delicious - sweet onions make the difference
  3. I thought this sauce was absolutely terrible. At first I thought it tasted too sweet (maybe it was the crushed tomatoes I used?) but when I served it over noodles I thought it was entirely too bland. I changed nothing and followed the recipe exactly only leaving out the pepper. No one at my table - Read more ...
  4. This recipe was pretty good. I think I will use the heavy cream next time to make the sauce a little thicker but it was still very tasty.
  5. Wow this recipe was fabulous. My only regret was that I didn't invite guests over to marvel at my culinary skills. I used about a dozen mushrooms instead of the celery and used heavy cream as some of the other people suggested. I served it over fresh linguini noodles with a garlic baguette. So wonderful!
  6. Unbelievable! This was so easy to make and out of this world! I doubled the recipe which was more than enough as a side dish for my dinner party of 14. The only changes I made was omitting the celery (it wasn't missed) and substituting heavy cream for the half-and-half. If you use heavy cream - Read more ...
  7. This is not a true pasta in vodka sauce although it is a nice variation it is not one that would be found in most Italian restaurants in Italy or in this country. the real one is much easier and has a true classical taste.
  8. I followed the recipe exactly and it tasted great.
  9. Every time I make this pasta it's a big hit. For some variation I add mushrooms green pepper and fresh tomatoes. I also sometimes add shrimp sauteed in butter and cajun spice at the end.