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Kel's Penne Alla Vodka

For most people who know me, this dish requires no introduction. It's one of my favorite things to make, and for how simple it is, it's absolutely delicious. I've been making it since college and over the years have played with the recipe to bring it to what I consider to be perfect. It's so simple and delicious, I almost don't want to post the recipe here, but since I love you, I'm posting at the request of my mom who has enough of the ingredients to feed a small army. If you're any fan of vodka sauce, this is a MUST try. Enjoy!

Update! I have an anti-tomato-chunks contingent in my house so I've added an alternate (ALT) way of doing the tomatoes. It still makes a super creamy sauce.

Ingredients: 3 TBS Butter 2-3 large cloves Garlic, minced or pressed 4-6 oz Prosciutto, finely chopped 1 14.5oz can Hunts Diced Tomatoes in Sauce, ALT: 1 8oz can tomato sauce 1 28oz can Whole Peeled Tomatoes in Thick Puree (I like to use Red Pack - ALT: 1 28 oz can Crushed Tomatoes 1/4-1/2 tsp Crushed Red Pepper 1/2 - 3/4 cup Heavy Cream 1/3 cup Vodka 1 LB Penne Pasta Fresh grated Parmesan Reggiano


  1. Boil water for pasta and cook according to directions while sauce cooks

  2. Heat butter over medium heat

  3. Add garlic and sautee until aromatic, but not quite golden

  4. Add proscuitto and sautee 1-2 minutes until it begins to crisp, being sure not to burn the garlic

  5. Add diced tomatoes and stir

  6. Taking one tomato at a time, tear the whole peeled tomatoes into bite sized chunks and add to pan (do this over the pan so that all the juices run into the pan).

  7. Once all the tomatoes are in the pan, stir, and add the crushed red pepper

  8. Bring sauce to a simmer and stirring occasionally, cook for 5-7 minutes, adding some of the remaining thick puree if needed

  9. Stirring gently, but constantly, add in heavy cream and simmer 2 minutes

  10. Stir in vodka and, stirring occasionally, simmer another 5-7 minutes or until sauce thickens slightly

  11. When pasta is cooked, drain and return to pasta pot. Add enough sauce to coat the pasta, then plate and add additional sauce on top

  12. Using a microplane or other cheese grater, top with fresh grated parmesan reggiano

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