Pasta Alla Vodka With Prosciutto Peas Recipe

Picture this: you’re unwinding after a bustling week, craving something comforting yet a tad indulgent. Enter my absolute favorite—Vodka Sauce Pasta with Prosciutto and Peas. It’s the culinary equivalent of a Netflix binge—deeply satisfying, with just the right hint of sophistication. Let’s dive into this creamy, dreamy pasta dish together, and trust me, it’s going to be a flavor journey you’ll want to embark on again and again.

I enjoy making meals that incorporate deep flavors and soothing textures. One dish that I love to prepare is Pasta Alla Vodka With Prosciutto Peas.

It is a hearty, satisfying, and visually delightful dinner. The penne pasta and prosciutto provide plenty of protein, while the creamy vodka-tomato sauce and sweet peas add vibrant colors and essential vitamins.

You could easily eat this dish for breakfast, lunch, or dinner.

Ingredients

• Pasta: Rich in carbohydrates; provides energy and is filling.
• Prosciutto: Adds a salty, savory flavor; source of protein.
• Garlic: Offers a pungent aroma; contains antioxidants and nutrients.
• Vodka: Enhances sauce flavor by releasing tomato essence.
• Tomatoes: Rich in vitamins; provides a sweet, tangy base.
• Heavy Cream: Adds richness and a creamy texture to the dish.
• Peas: High in fiber and vitamins; adds a sweet pop to the dish.
• Parmesan Cheese: Gives a nutty, savory flavor; source of calcium.
• Basil Leaves: Fresh, aromatic garnish that enhances flavor.

Ingredient Quantities

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• 12 ounces of pasta (penne recommended)
• 2 tablespoons olive oil
• 4 ounces prosciutto, chopped
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/2 cup vodka
• 1 can (28 ounces) whole peeled tomatoes, crushed
• 1/2 cup heavy cream
• 1 cup peas, fresh or frozen
• Salt and black pepper to taste
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves, for garnish

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How to Make this

1. Prepare the pasta as directed on the package in a big pot of salty, boiling water, cooking until it’s just al dente. Set aside 1 cup of the starchy pasta water, then drain the rest from the pasta.

2. In a big skillet or sauté pan, warm the olive oil over medium heat. Toss in the chopped prosciutto and sauté until crispy, which should take about 3-4 minutes. When done, take it out and set it aside.

3. In the same skillet, put the onions that have been chopped and sauté them until they are translucent, about 5 minutes.

4. Add the garlic and red pepper flakes, cooking for another 1-2 minutes until fragrant.

5. Pour in the vodka and allow it to simmer for about 2-3 minutes, letting the alcohol cook off slightly.

6. Combine the crushed tomatoes, bring to a simmer, and let cook for about 10 minutes most of the time. Stir it occasionally.

7. Lower the heat to low and whisk the heavy cream into the mixture. Season with salt and freshly cracked black pepper to taste.

8. Incorporate the peas, and let them finish cooking for around 3-5 minutes.

9. Carefully incorporate the pasta and stored prosciutto into the sauce, mixing them together thoroughly. The sauce is thick—if your arm isn’t tired from sauce folding, you’re not doing it right. If you plan to serve this dish after a long wait, delay adding the pasta, as it will only absorb the sauce’s flavor if allowed to sit and languish for a while. Still, in the end, you must fold in the pasta and prosciutto, working up to sauce in your pasta bowl. Add pasta water if necessary.

10. Mix in the grated Parmesan cheese, decorate with fresh basil leaves, and serve right away.

Equipment Needed

1. Large pot
2. Skillet or sauté pan
3. Colander for draining pasta
4. Measuring cups
5. Measuring spoons
6. Wooden spoon or spatula
7. Whisk
8. Chef’s knife
9. Cutting board
10. Ladle or pasta spoon

FAQ

• Can I use a different type of pasta?Certainly! Penne is the recommended shape because it holds the sauce well, but you can also use other shapes, like rigatoni or fusilli.
• Is there a substitute for vodka?If you want a non-alcoholic version, just leave out the vodka. But please do add a splash of lemon juice or white wine vinegar in its place for that highly coveted tang.
• Can I use bacon instead of prosciutto?Certainly, bacon can be utilized; however, anticipate a flavor that is more akin to smoke. Just be certain to render it to crispiness before you add other components.
• How do I make the sauce smoother?Utilize an immersion blender to mix the sauce after incorporating the crushed tomatoes if you prefer a smoother texture.
• Can I use canned peas?Although fresh or frozen peas are the best choices for texture and flavor, canned peas can be used if necessary. Add them towards the end of cooking to prevent them from becoming too mushy.
• Can I prepare this dish ahead of time?Certainly, the sauce can be prepared in advance, and stored in the refrigerator for as long as 2 days. Prepare the pasta anew and combine it with the warm sauce immediately before serving.
• What can I use as a dairy-free alternative to heavy cream?You can use coconut cream or a cashew cream as dairy-free substitutes, but they might slightly change the flavor.

Pasta Alla Vodka With Prosciutto Peas Recipe Substitutions and Variations

Substitute rigatoni or fusilli for penne.
If you want to avoid the delightful Italian cured ham altogether, try switching it out for some other equally delicious, but perhaps a bit more common, cured meats.
Replace onion with shallots.
Replace heavy cream with coconut milk for a dairy-free option.
Substitute the cheese in any of its forms with either Pecorino Romano or nutritional yeast.

Pro Tips

1. Pasta Water Magic Remember to reserve that cup of starchy pasta water before draining the pasta. It acts as a perfect emulsifier to help bind the sauce to the pasta and adjust the sauce’s thickness to your liking.

2. Creamy Consistency When incorporating the heavy cream, lower the heat to prevent it from curdling. Whisk it in slowly to create a smooth, creamy sauce that melds beautifully with the tomato base.

3. Balanced Seasoning Taste the sauce before adding the prosciutto and Parmesan. Prosciutto can be quite salty, so adjust your seasoning accordingly to prevent over-salting.

4. Tomato TLC When using canned tomatoes, crush them by hand for a rustic texture. If you prefer a smoother sauce, use an immersion blender before heating them with the other ingredients.

5. Prosciutto Perfection For the crispiest prosciutto, ensure your skillet is hot before adding it. This allows for quick rendering of fat and crisping without steaming. Remove it at just the right time to maintain a bit of chew with the crisp.