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Pasta in Vodka Sauce

Pasta in Vodka Sauce

Joelene Craver

This is a simple, non-time-consuming recipe, but is delicious nonetheless.

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 717 kcal
  • 36%
  • Fat:
  • 26.2 g
  • 40%
  • Carbs:
  • 83.5g
  • 27%
  • Protein:
  • 21.1 g
  • 42%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 686 mg
  • 27%

Based on a 2,000 calorie diet


  1. In a large skillet, heat oil over medium heat. Cook onion, celery, and garlic in oil; stir until soft. Add prosciutto and vodka. Simmer until almost all liquid is gone.
  2. Add tomatoes, cayenne, and herbs. Simmer for 10 minutes.
  3. Stir in half and half, and heat for 3 minutes.
  4. Meanwhile, cook pasta in boiling salted water until done. Drain. Serve sauce over noodles.
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Excellent sauce! Vodka sauce is one of the simplest dishes ever and tastes like you spent hours. I cut the amount of olive oil in half and didn't use any celery (never saw a vodka sauce that called for it before and didn't want to ruin this), I used 1/4 tsp. of red pepper flakes vs. cayenne pepper and added a couple of tsp. of sugar to cut the acidity of the tomatoes. This was smooth, creamy and delicious - excellent over penne pasta topped with a little shredded parmesan. Serve with a side of garlic bread and you have a meal in no time at all.


This is not a true pasta in vodka sauce although it is a nice variation it is not one that would be found in most Italian restaurants in Italy or in this country. the real one is much easier and has a true classical taste.


I followed the recipe exactly and it tasted great.