Penne alla Vodka with Prosciutto
Silky, creamy tomato sauce with a subtle kick of vodka, tossed with perfectly cooked penne and crispy strips of prosciutto. This Italian-American classic comes together in about 30 minutes and feels both elegant enough for date night and comforting enough for a weeknight dinner.
For 4 servings
- boil
Boil the pasta water.
Fill a large pot with water, add the salt, and bring to a rolling boil over high heat.
- boil · ~10 min
Cook the penne.
Add penne to the boiling water and cook until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
TIPSave pasta water — it's liquid gold that helps the sauce cling to every noodle. - saute · ~4 min
Crisp the prosciutto.
While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add torn prosciutto pieces and cook until crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
- saute · ~4 min
Build the sauce base.
1.Add remaining 1 tablespoon olive oil to the skillet.2.Add minced garlic and red chili flakes, sauté until fragrant (30 seconds).3.Add tomato paste and cook, stirring constantly, until it deepens in color (2-3 minutes).TIPCooking the tomato paste until dark removes the raw flavor and builds deep, rich taste. - boil · ~1 min
Deglaze with vodka.
Pour in the vodka and stir vigorously, scraping up any browned bits from the pan. Let it bubble and reduce for about 1 minute.
- simmer · ~3 min
Finish the vodka cream sauce.
1.Pour in the heavy cream and stir to combine.2.Add salt and let the sauce simmer gently until it thickens slightly (2-3 minutes).TIPKeep the heat low — cream can curdle or break if it boils too hard. - mix · ~2 min
Toss the pasta with the sauce.
1.Add the drained penne to the skillet with the sauce.2.Add grated parmesan cheese and toss well with tongs.3.Splash in reserved pasta water, a little at a time, until the sauce is silky and coats every noodle.TIPGradually add pasta water — you may not need the full cup. Stop when the sauce looks glossy and clings to the penne. - assemble
Plate and garnish.
1.Divide pasta among warmed bowls.2.Top with crispy prosciutto pieces and torn basil.3.Finish with freshly cracked black pepper and extra parmesan.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Reserve a full cup of pasta water before draining — the starch helps emulsify the sauce and gives it a silky, clingy texture.
- 2Cook the tomato paste until it darkens and smells rich, about 2-3 minutes, to remove any raw, tinny flavor and build depth.
- 3Keep the cream sauce at a gentle simmer, not a rolling boil, to prevent the cream from curdling or separating.
- 4Torn prosciutto crisps faster and more evenly than whole slices, so tear it into bite-size pieces before cooking.
- 5Add the grated Parmesan off the heat or with the pan off the burner to prevent clumping and ensure a smooth finish.
- 6Warm your serving bowls in a low oven or with hot water so the pasta stays hot longer when plated.
Adapt it for your goals.
Vegetarian
Omit the prosciutto and add 1 cup of halved cherry tomatoes when sautéing the garlic for a fresh, sweet burst. Perfect for a meat-free weeknight.
extra herbyExtra-herby
Stir in 2 tablespoons of fresh chopped parsley and 1 tablespoon of fresh oregano along with the basil at the end. Adds a garden-fresh, herbal lift to the creamy sauce.
spicySpicy
Increase the red chili flakes to 1 teaspoon (or add a finely chopped fresh red chili) for a bold, fiery kick that cuts through the richness of the cream.
gluten freeGluten-free
Substitute the penne with a gluten-free pasta made from rice or corn. Cook it very al dente and use the reserved pasta water as directed — gluten-free pasta needs extra starch help for the sauce to cling.
Why this is on our healthy list.
Moderate Protein Boost
Prosciutto and Parmesan add a savory protein punch that helps keep you full and satisfied, making this a more balanced meal than plain pasta.
Rich in Lycopene
Tomato paste is a concentrated source of lycopene, an antioxidant linked to heart health and reduced inflammation — and cooking it with a little fat (cream/oil) helps the body absorb it better.
Good Source of Calcium
Parmesan cheese provides a generous amount of calcium, essential for strong bones and teeth — a half-cup serving delivers a meaningful portion of daily needs.
Small Amount of Iron
Prosciutto contributes iron, which supports healthy blood oxygen transport and energy levels.
Frequently asked questions
Yes — rigatoni, ziti, or fusilli work beautifully because their ridges and curves hold the creamy sauce well. Avoid long, thin pastas like spaghetti; the sauce slides off too easily.
