Real Recipes From Real Home Cooks ®

pink vodka sauce

(1 rating)
Recipe by
Jennifer Chaiken
Jobstown, NJ

Dead simple. The key is caramelizing the prociutto and using vodka to deglaze the pan

(1 rating)
yield serving(s)
prep time 10 Min
cook time 45 Min
method Saute

Ingredients For pink vodka sauce

  • 2 Tbsp
    olive oil (not extra virgin)
  • 3 clove
    garlic, minced
  • 1
    onion, diced small
  • 1/2 lb
    procciutto, sliced thin and then chopped into 1/2-1 inch pieces
  • 1 c
  • 1 Tbsp
    italian herbs
  • 2 c
    heavy cream
  • 2 can
    (28oz) tomato puree
  • 1 Tbsp
  • 1 c
    romano cheese, grated

How To Make pink vodka sauce

  • 1
    Saute onion and garlic in olive oil until translucent. Add prociutto and saute until it's caramelized and crisp, about 10min.
  • 2
    Add vodka and scrape the pan until the pan looks clean underneath and the liquid is a uniform brown. Simmer for about 5min or until it no longer has a boozy smell.
  • 3
    Add seasoning and stir. Add cream and tomatoes and incorporate well. Add sugar and stir. Simmer for about 20min on low heat.
  • 4
    Add cheese and stir well to avoid cheese clumping at the bottom. Simmer for another 20min or so.
  • 5
    Serve mixed with any kind of pasta, but tube-like pastas like rigatoni and penne work best. They seem to hold the sauce better.
  • 6
    OPTIONAL: If you have fresh basil, add it with the 3rd step. Don't add it before, as I've found the higher heat seems to give it a bitter flavor, whereas simmering it with the tomatoes and cream at a lower heat brings out the lovely oils!