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Creamy Vodka Pasta

Creamy Vodka Pasta: A Luxurious Twist on Comfort Food

Creamy Vodka Pasta is a delicious and quick dish that elevates comfort food with a rich, silky sauce and crispy prosciutto.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Butter Adds richness and is essential for sautéing aromatics.
  • 3 cloves Garlic Freshly minced for an aromatic flavor boost.
  • 1/2 cup Vodka A key player that enriches the sauce flavor; can swap with chicken broth if desired.
  • 1 can Crushed Tomatoes Provides acidity and depth; choose canned for convenience or fresh in-season.
  • 1 teaspoon Red Pepper Flakes Adds a customizable heat; adjust to suit your taste or omit for mildness.
  • 1/4 cup Fresh Basil Infuses the dish with herbal freshness; dried basil can be a substitute at one-third the amount.
  • 1 cup Heavy Cream Contributes to a luxurious, creamy texture; half-and-half serves as a lighter alternative.
For the Pasta and Toppings
  • 4 ounces Prosciutto Delivers savory depth; can be substituted with crispy bacon or omitted for a vegetarian version.
  • 1/2 cup Parmesan Cheese Enhances overall flavor; freshly grated offers the best taste.
  • 12 ounces Rigatoni Pasta Ideal for holding the sauce; penne is a worthy alternative.

Equipment

  • Large saucepan
  • Separate pot for pasta

Method
 

Step-by-Step Instructions for Creamy Vodka Pasta
  1. Melt 2 tablespoons of butter in a large saucepan over medium heat. Add 3 cloves of minced garlic and sauté for about 2-3 minutes until golden and fragrant.
  2. Pour in 1/2 cup of vodka while stirring and let it simmer for approximately 5 minutes.
  3. Add 1 can of crushed tomatoes, 1 teaspoon of red pepper flakes, 1/4 cup of chopped fresh basil, seasoning with salt and pepper to taste. Let it simmer for 15-20 minutes.
  4. Stir in 1 cup of heavy cream and 4 ounces of chopped prosciutto. Simmer for another 10 minutes.
  5. In a separate pot, cook 12 ounces of rigatoni pasta according to package instructions for 10-12 minutes.
  6. Drain the pasta and add it to the pan with the creamy vodka sauce. Toss everything together and serve hot, garnished with freshly grated Parmesan cheese.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 65gProtein: 15gFat: 35gSaturated Fat: 20gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of cream for extra moisture if needed.

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