Spicy Vodka Pasta with Crispy Prosciutto

A creamy and spicy take on a classic, featuring a rich tomato cream sauce infused with vodka and a hint of chili, topped with crispy prosciutto for a delightful textural contrast.

By RecipeBoss

Servings

Time Required

30 min

Ingredients

1 lb penne pasta

4 oz prosciutto

2 tbsp olive oil

4 clove garlic

½ tsp red pepper flakes

½ cup vodka

28 oz crushed tomatoes

½ cup heavy cream

½ cup grated Parmesan cheese

1 tsp salt

½ tsp black pepper

¼ cup fresh basil

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Instructions

1
Cook penne pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2
While pasta is cooking, crisp the prosciutto. Lay prosciutto slices in a single layer in a cold skillet. Place over medium heat and cook until crispy, about 5-7 minutes. Remove from skillet and set aside on a paper towel-lined plate. Once cooled, crumble or chop.
3
In the same skillet (discard most of the rendered fat, leaving about 1 tablespoon), heat olive oil over medium heat. Add minced garlic and red pepper flakes and cook until fragrant, about 1 minute.
4
Carefully pour in the vodka. Let it simmer and reduce by about half, scraping up any browned bits from the bottom of the pan, about 2-3 minutes.
5
Stir in the crushed tomatoes, heavy cream, salt, and black pepper. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
6
Add the drained pasta and grated Parmesan cheese to the skillet. Toss to coat the pasta evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
7
Stir in most of the fresh basil. Serve immediately, garnished with the crispy prosciutto and remaining fresh basil.

Perfect With

Garlic BreadSimple Green SaladRoasted Asparagus