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Creamy Vodka Pasta

Creamy Vodka Pasta: Comfort Food You'll Crave Tonight

Creamy Vodka Pasta is the ultimate comfort food, combining a luscious tomato cream sauce with garlic and prosciutto.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 4 tablespoons Butter Substitution: Margarine for a dairy-free option.
  • 7 cloves Garlic, minced Use fresh for best flavor; powdered garlic can be used in a pinch.
  • 1 cup Vodka Can substitute with chicken broth for a non-alcoholic version.
  • 28 ounces Crushed Tomatoes, canned Fresh tomatoes can be used when in season; ensure to peel and crush them.
  • 1/2 teaspoon Red Pepper Flakes Omit for a milder dish.
  • 2 tablespoons Fresh Basil, chopped Dried basil may be used at one-third of the fresh amount.
  • 1 pint Heavy Cream Substitute with half-and-half for a lighter version or coconut milk for a dairy-free option.
  • 1/2 pound Prosciutto, chopped Bacon is a suitable substitute; can be omitted for a vegetarian version.
For the Pasta
  • 1 cup Parmesan Cheese, grated Freshly grated parmesan is recommended for the best results.
  • 2 pounds Rigatoni Pasta Penne is a suitable substitute, but feel free to explore your favorites.

Equipment

  • Large Saucepan
  • large pot

Method
 

Step-by-Step Instructions for Creamy Vodka Pasta
  1. In a large saucepan, melt 4 tablespoons of butter over medium heat. Once melted, add 7 cloves of minced garlic and sauté for 2-3 minutes, stirring frequently, until the garlic is golden and fragrant.
  2. Pour in 1 cup of vodka and allow it to simmer for about 5 minutes.
  3. Stir in a 28-ounce can of crushed tomatoes, ½ teaspoon of red pepper flakes, and 2 tablespoons of chopped fresh basil. Season with a pinch of black pepper and let the mixture simmer for 15-20 minutes.
  4. Once your sauce has simmered, mix in 1 pint of heavy cream and ½ pound of chopped prosciutto.
  5. In a large pot, bring salted water to a boil and cook 2 pounds of rigatoni until al dente, usually about 10-12 minutes.
  6. Add the drained rigatoni to the creamy vodka sauce and toss to coat the pasta evenly. Sprinkle in 1 cup of grated Parmesan cheese, mixing until melted and well combined.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 75gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Fresh ingredients matter; using fresh garlic and high-quality parmesan will elevate the flavor. Adjust the heat with red pepper flakes to cater to your spice preference.

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