Ciao Bella Vodka Sauce

Anna Sciancalepore Antoniello


This recipe is another that I am really proud of! It is an adaptation from a a friend's recipe. Her's is left chunky. I had to tweak the amount of cream that makes it velvety and Vodka to increase the nutty flavor that is indicative to Vodka sauces. This also freezed beautifully. It is now a family favorite, even by my own Mother. Enjoy!

★★★★★ 1 vote
2 1/2 quarts
20 Min
40 Min


2 stick
unsalted butter
1 medium
onion, chopped
1 tsp
minced garlic, about 2 cloves
1/2 tsp
basil, dried
1/2 tsp
oregano, dried
1 Tbsp
parsley flakes
4 can(s)
(15 oz) tomatoes, canned italian-style and diced, no salt added (with basil,oregano, and garlic) i use del monte
1/2- 1 Tbsp
pepper to taste
1/4 lb
prosciutto, sliced thin and chopped
1 c
1 pt
light cream or 2 cans of evaorated whole milk


1In a large pot melt butter and saute onion until translucent. Add garlic and all the dry herbs and saute 2-3 minutes or until fragrant.
2Add tomatoes, salt and pepper and puree tomato mixture in a food processor, hand held blender or blender. Return pureed mixture back to the pot. Simmer for about 15 minutes.
3Add prosciuto and vodka. Simmer 10-15 minutes more. Slowly add cream, heat through another 5-10 minutes. Do not boil or the cream will break. Serve over penne pasta cooked al dente.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Italian
Hashtags: #sauce, #vodka