Prepare to embark on a culinary journey that transforms a simple pasta dish into a restaurant-worthy masterpiece! Our Penne Alla Vodka with Prosciutto and Peas is not just a recipe—it's a creamy, luxurious experience that will transport you straight to the heart of Italy. With a perfect balance of crispy prosciutto, sweet peas, and a velvety vodka sauce, this dish promises to become your new obsession. Get ready to impress your dinner guests and elevate your home cooking game with this irresistible recipe that looks and tastes like it was crafted by a professional chef!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz penne pasta
- 1 cup heavy cream
- 1/2 cup vodka
- 4 oz prosciutto, chopped
- 1 cup peas, frozen
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
- Add the penne pasta to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add chopped prosciutto and sauté for 2-3 minutes until it becomes slightly crispy and releases its oils.
- Pour vodka into the skillet and let it simmer for 2 minutes to burn off the alcohol and concentrate the flavor.
- Add heavy cream to the skillet and reduce heat to low. Stir continuously to create a smooth, creamy sauce.
- Add frozen peas to the sauce and cook for an additional 3-4 minutes until they are heated through and tender.
- Drain the cooked pasta, reserving about 1/2 cup of pasta water in case you need to adjust the sauce consistency.
- Add the drained pasta directly into the skillet with the vodka cream sauce. Toss to coat evenly, using reserved pasta water if the sauce seems too thick.
- Sprinkle grated Parmesan cheese over the pasta and stir to incorporate, allowing the cheese to melt into the sauce.
- Season with salt and freshly ground black pepper to taste, keeping in mind that prosciutto is already quite salty.
- Transfer the pasta to serving plates and garnish with fresh torn basil leaves.
- Serve immediately while hot, with additional Parmesan cheese on the side if desired.
Tips
- Salt your pasta water generously - it should taste like the sea to properly season your pasta from within.
- Cook the pasta just until al dente. The pasta will continue cooking slightly in the sauce, so you want to avoid overcooking.
- Use high-quality vodka for the best flavor. The alcohol will cook off, leaving behind a rich, complex taste.
- Don't rush the sauce. Letting the vodka simmer helps burn off the harsh alcohol and concentrate the flavors.
- Reserve some pasta water before draining. The starchy water is a secret weapon for adjusting sauce consistency and helping it cling to the pasta.
- Add Parmesan cheese off the heat to prevent it from becoming grainy or separating.
- Fresh basil is key for a burst of freshness, so don't skip the garnish!
Nutrition Facts
Calories: 620kcal
Carbohydrates: 55g
Protein: 25g
Fat: 35g
Saturated Fat: 18g
Cholesterol: 95mg
