Recipe By MARIANNER
Rating
Published Jun 8th
Prep 5m Cook 30m Additional - Ready In 35m
Servings 4 servings Calories 866.4

A super quick and tantalizing tomato based recipe that knocks the socks off your friends at a dinner party.

Recipe Ingredients

  • 1 (16 ounce) package dry penne pasta
  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • ⅓ pound prosciutto, chopped
  • ½ teaspoon red pepper flakes
  • 2 (16 ounce) cans whole peeled tomatoes
  • ½ cup vodka
  • 1 cup heavy cream
  • 1 cup Parmesan cheese
  • ½ cup chopped fresh basil leaves
  • salt to taste

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 Heat oil in a large skillet or wok over medium heat. Saute garlic, prosciutto and red pepper flakes for 1 minute. Stir in tomatoes, and cook for 3 minutes. Stir in vodka and cream. Simmer 15 minutes, or until thickened. Stir in Parmesan and chopped basil. Toss with pasta until evenly coated.

Nutrition Facts

  • Calories 866.4
  • Carbohydrate 93.8 g
  • Cholesterol 111.6 mg
  • Fat 36.4 g
  • Fiber 6.3 g
  • Protein 28.6 g
  • Saturated Fat 19.7 g
  • Sodium 929.7 mg
  • Sugar 9.4 g

Reviews

  1. Great sauce! Vodka sauces are so easy but taste like you spent hours. I cut the amount of pasta in half and sauteed three cloves of minced garlic along with about 1/4 cup of finely chopped onion in the olive oil. I added 1/4 tsp. of crushed red pepper flakes along with the vodka. Instead - Read more ...
  2. The whole family gobbled this up! I doubled the prosciutto (wanted to use it up) and omitted the red pepper flakes for fear it would be too spicy for the children. I reduced the tomato mixture quite a bit before adding the vodka and cream (used fat free 1/2&1/2)...probably 15-20 minutes. I also added 2 - Read more ...
  3. I can see myself making this dish on a regular basis; it so easy and the ingredients so simple. My only problem with this dish was adding the cheese at the end before mixing with the pasta. I found that the melting cheese made my toppings of proscuitto basil & mushrooms stick and clump together. - Read more ...
  4. This is a very good base. My changes are; 2 slices off the end of a 1 lb. of bacon omit the prosciutto (only because I didn't want to drive downtown to the Italian market) whole tomatoes replace with 1 14oz.can diced tomatoes with garlic and oregano 2 cups of contadina pizza sauce 1/4 cup - Read more ...
  5. This is better than restaurant quality. Highly recommended recipie. Everyone who tries it wants to know what's my secret.
  6. I really liked this recipe although I modified it using what I had in the house. I left out the heavy cream used white wine instead of vodka angel hair instead of penne and added more italian spices (oregano thyme etc). I liked it a lot... it turned out more like an arrabiata sauce but - Read more ...
  7. THIS WAS VERY GOOD----A KEEPER. I HAVE MADE TOMATO/VODKA SAUCE BEFORE BUT THIS IS THE BEST. I ALSO MUST ADD THAT I NEVER CHANGE A RECIPE THE FIRST TIME I TRY IT. I DID WITH THIS TO ADD SOME MEAT WITH IT. INSTEAD OF THE PROSCIUTTO WHICH WE REALLY DON'T LIKE I BROWNED 6 WINE - Read more ...
  8. I know this recipe has had great reviews so far but we did not like this at all. I have never cooked with prosciutto before and maybe it was that flavor that we did not care for. I increased the prosciutto because my husband likes more meat in dishes like this.... I would not recommend - Read more ...
  9. Another winner from Marianne (try her Tropical Salad too folks). Thank you Marianne! My Italian husband who loves rich pasta dishes swooned over this. I used cooked bacon for the proscuitto and reduced the amt. of cheese a little bit. This is a great "treat" recipe definitely a keeper.
  10. This recipe was excellent. It tasted like something you order from a restaurant. Adding chicken or shrimp makes this meal even better.

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