Pink vodka sauce

Jennifer Chaiken


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

★★★★★ 1 vote
a lot (it freezes well)
10 Min
45 Min


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2 Tbsp
olive oil (not extra virgin)
3 clove
garlic, minced
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(s)
(28oz) tomato puree
1 Tbsp
1 c
romano cheese, grated

How to Make Pink vodka sauce


  • 1Saute onion and garlic in olive oil until translucent. Add prociutto and saute until it's caramelized and crisp, about 10min.
  • 2Add 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.
  • 3Add seasoning and stir. Add cream and tomatoes and incorporate well. Add sugar and stir. Simmer for about 20min on low heat.
  • 4Add cheese and stir well to avoid cheese clumping at the bottom. Simmer for another 20min or so.
  • 5Serve mixed with any kind of pasta, but tube-like pastas like rigatoni and penne work best. They seem to hold the sauce better.
  • 6OPTIONAL: 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!

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About Pink vodka sauce

Course/Dish: Pasta, Other Sauces
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Quick & Easy

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