Vodka Sauce

Vodka Sauce

84
RACQUELLE 0

"This is a great recipe for those who love spicy food. If not, simply omit the crushed red pepper. This recipe will have your family eating the leftovers out of the refrigerator. A piece of advice: use the best vodka you can - it really makes a big difference! Serve with pasta, and garnish with grated Parmesan cheese."

Ingredients 45 m {{adjustedServings}} servings 781 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 781 kcal
  • 39%
  • Fat:
  • 56.3 g
  • 87%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 156 mg
  • 52%
  • Sodium:
  • 3119 mg
  • 125%

Based on a 2,000 calorie diet

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Directions

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  1. In a small bowl, combine vodka and red pepper flakes. Set aside for 1 hour.
  2. Heat olive oil in a large skillet over medium heat. Saute prosciutto, garlic, parsley, basil, salt and pepper until prosciutto is evenly brown. Pour in vodka mixture, and simmer 10 minutes. Crush tomatoes, and stir in with 2 cans of tomato sauce, and 1 (8 ounce) can water. Simmer 15 minutes. Stir in 1 cup heavy cream, and cook 2 minutes.
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Reviews 84

  1. 107 Ratings

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CELTIC200
8/8/2006

My family loves this recipe. I added more garlic and I diced the prosciutto. I also used diced tomatos and added some sugar to cut the acidity. I add diced onions for addition favour. I simmered the dish after adding the tomato products for 2 hours before adding the cream and this blended the flavours better.

NDULAK
4/14/2003

This was pretty bad. I didn't add the prosciutto, but I can't imagine that it would help. It seems like a tad bit much vodka in this recipe, most others only use 1/4 or 1/3 cup vodka.

OCEANJULI
5/20/2008

One word . . .Yum! I made this but substituted the prosciutto with chicken. Absolutely delicious.