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Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 454 g pasta of choice (penne rigate, tortiglioni, cavatelli)
  • 237 ml table cream
  • 1 small onion, diced
  • 1 thick slice of blackforest ham or prosciutto, cubed (about 1/2 cup)
  • 1 small can peeled whole tomatoes (400 ml)
  • 2 tbsps butter
  • 3 tbsps olive oil
  • 119 ml vodka
Penne alla Vodka
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Method

  1. Brown the prosciutto cotto or ham/pancetta and onions in the butter and olive oil. At this point you can start bringing a pot of water to a boil to cook the pasta.
  2. Add the tomatoes and cook for a few minutes, crushing the tomatoes with a fork while they are cooking. Continue cooking for about 10 min more, you can add a bit of water if it is too dry.
  3. Add the vodka. (Optional: tilt the pan to one side and bring a lighter or match near the sauce.  The vodka will ignite, giving a nice flavour to the sauce. Let flame continue until it goes out.  Shake it around a bit to let it continue flaming.) Once water is boiling, put the pasta in.
  4. Cook for a few minutes longer and add salt to taste (about 1 tsp).
  5. Add cream and drop heat or the sauce will separate and turn clumpy.  Drain pasta and add to your vodka sauce. Stir and let sit for a few minutes longer for flavour to combine. Garnish with parsley and serve.

Adriana’s passion for teaching and cooking combine in her love of all things food and life.  She blogs easy and simplified recipes to help teach everyone that, with a bit of passion, they can become a chef at home.


Adriana has professional experience as a teacher, which has helped her combine her passion for helping others and cooking as she outlines recipes in easy to follow steps. She has worked with many international companies to create and test recipes using their products while taking mouth watering shots along the way.

Penne alla Vodka
Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 454 g pasta of choice (penne rigate, tortiglioni, cavatelli)
  • 237 ml table cream
  • 1 small onion, diced
  • 1 thick slice of blackforest ham or prosciutto, cubed (about 1/2 cup)
  • 1 small can peeled whole tomatoes (400 ml)
  • 2 tbsps butter
  • 3 tbsps olive oil
  • 119 ml vodka
favorite
print
rate

Method

  1. Brown the prosciutto cotto or ham/pancetta and onions in the butter and olive oil. At this point you can start bringing a pot of water to a boil to cook the pasta.
  2. Add the tomatoes and cook for a few minutes, crushing the tomatoes with a fork while they are cooking. Continue cooking for about 10 min more, you can add a bit of water if it is too dry.
  3. Add the vodka. (Optional: tilt the pan to one side and bring a lighter or match near the sauce.  The vodka will ignite, giving a nice flavour to the sauce. Let flame continue until it goes out.  Shake it around a bit to let it continue flaming.) Once water is boiling, put the pasta in.
  4. Cook for a few minutes longer and add salt to taste (about 1 tsp).
  5. Add cream and drop heat or the sauce will separate and turn clumpy.  Drain pasta and add to your vodka sauce. Stir and let sit for a few minutes longer for flavour to combine. Garnish with parsley and serve.

Adriana’s passion for teaching and cooking combine in her love of all things food and life.  She blogs easy and simplified recipes to help teach everyone that, with a bit of passion, they can become a chef at home.


Adriana has professional experience as a teacher, which has helped her combine her passion for helping others and cooking as she outlines recipes in easy to follow steps. She has worked with many international companies to create and test recipes using their products while taking mouth watering shots along the way.

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