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Spicy Penne Vodka

By Jim  

August 3, 2016

My family and I recently went to my nieces 18th birthday party and they served penne vodka. The sauce was from a local Italian deli and was delicious. My wife turned to me and said “You should try making this.” That was all that needed to be said.

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1/4 cup olive oil

1 shallot, minced

3 cloves of garlic, pressed

1/2 teaspoon crushed red pepper flakes

1 1/2 teaspoons dried oregano

¼ lb prosciutto chopped

1 cup vodka

2 (28-ounce) cans crushed tomatoes

Sea salt

Ground black pepper

1 pound penne pasta

3/4 to 1 cup heavy cream

Grated Asiago cheese

1/3 cup chopped basil


1Preheat oven to 350 degrees F.

2Heat the olive oil in a 3 quart oven proof sauté pan over medium heat. Add the shallot and garlic and cook for about 5 minutes. Add the prosciutto, red pepper flakes, and dried oregano and cook for 2-3 minute more. Add the vodka and continue cooking reducing the mixture by half.

3Add the crushed tomatoes to the pan. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan in the preheated oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.

4Boil a large pot of salted water and cook the pasta according to the directions on the box. Drain and set aside.

5Place the tomato mixture in a food processor and puree until the sauce is a smooth.

6Return the sauce to the pan and reheat. Mix in the heavy cream and simmer for 10 minutes. Toss the pasta and Asiago cheese into the sauce and cook for 2 minutes. Sprinkle with Asiago cheese and some fresh chopped basil. Serve with bread.


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