Happy Husband Creamy Vodka Sauce

Sweezy’s Favorite Creamy Vodka Sauce

A pasta sauce so good that The Hubs asks for it over and over again. Meaty, creamy, tomatoey vodka sauce. Shown here with Bucatini but pairs well with your favorite pasta!

Just the Recipe | 4 Servings

Ingredients

Butter

1-2 Shallots

3-5 Cloves Garlic

4-8 oz Prosciutto di Parma

1/2 - 1 Cup Vodka, such as Titos

1 Jar of Good Quality Marinara, such as Rao’s -or- 28 oz Can of Whole, Peeled San Marzano Tomatoes

1/2 Cup Heavy Cream

Fresh Basil

1 Lb of Pasta

Parmesan, grated

From the Pantry:

Kosher Salt

Ground Black Pepper

Crushed Red Pepper Flakes

Extra Virgin Olive Oil

Steps

• Prepare the sauce ingredients:

  • Peel and mince the garlic.

  • Peel and finely dice the shallots.

  • Finely chop the prosciutto.

• Make the sauce:

  • To a heavy sauce pan, such as a braiser, add 2 TBS of Butter and 1 TBS of Olive Oil. Turn on to medium-high and melt the butter.

  • When hot, add the shallots and a pinch of kosher salt and pepper. Cook, stirring often for 3-5 minutes until very soft.

  • Add the prosciutto and cook, stirring occasionally for another 5 minutes.

  • When the prosciutto is well cooked and the onions are very soft, add the garlic and a small pinch of red pepper flakes. Cook for 30 seconds.

  • If the pan has gotten a bit brown, deglaze with just a splash of the vodka.

  • Add the marinara or tomatoes. (If using whole tomatoes, break down the tomatoes with a wooden spoon.) Stir well to combine the sauce ingredients and bring to a boil.

  • Add the vodka, allow to boil for a few minutes, stirring so the sauce doesn’t stick. Then turn tow low, cover, and simmer while you make the pasta.

• Make the pasta:

  • Bring a large pot of salted water to a boil. Cook the noodles according to the package to be al dente.

  • Using tongs or a sieve, move the al dente noodles from the pasta water pot directly to the sauce.

  • Carefully add 1/4 - 1/2 cup of the hot pasta water to the sauce. Using tongs, stir the noodles into the sauce.

• Finish the sauce by adding the heavy cream, stir. Turn off the heat.

• Add freshly diced basil.

• Using tongs, twirl onto plates or bowls. Sprinkle with cheese and serve!

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Kitchen Acumen Tips:

• This sauce is very versatile. Enjoy with long, twirly noodles or with rigatoni or farfalle.

• If you can’t find prosciutto di parma, regular prosciutto works just as well.

• This sauce freezes well for up to 3 months.