Vodka Pasta Cream
A rich and creamy vodka pasta with prosciutto, mushrooms, peas, and tomatoes, offering a flavorful blend perfect for a comforting dinner with a touch of elegance.
Ingredients
Instructions
- In a frying pan, add olive oil and prosciutto; brown.
- Add chopped onions, sliced mushrooms, and garlic; sauté lightly.
- Use 1/4 cup vodka to deglaze the pan.
- Once deglazed, add crushed tomatoes, heavy cream, parsley, basil, salt, and pepper.
- Bring the sauce to a boil, then reduce the heat to simmer.
- Add the remaining vodka to the sauce.
- Simmer for 10 minutes, stirring constantly.
- Add baby peas; cook for 5 minutes more.
- In a large bowl, toss drained rigatoni with the sauce.
Tips & Substitutions
For a richer flavor, consider using pancetta instead of prosciutto. If you're looking to lighten the dish, you could substitute half of the heavy cream with Greek yogurt. Fresh herbs like thyme or oregano can enhance the taste, and don't forget to season the pasta water well. If you have leftovers, add a splash of broth when reheating to maintain creaminess.
Serving Suggestions
Serve this Vodka Pasta Cream topped with freshly grated Parmesan cheese and a sprinkle of extra parsley for color. A side salad with a tangy vinaigrette pairs well, balancing the richness of the dish. Consider serving it with garlic bread for a complete meal. For more pasta inspiration, check out other Italian recipes such as Pasta With Herbs.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta on the stove over low heat, adding a little cream or broth to restore its creamy consistency. Avoid microwaving as it can make the pasta tough and dry.
Nutrition & Diet Analysis (per serving)
Each serving of Vodka Pasta Cream contains roughly 1008 calories, with 42g protein, 78g carbohydrates, and 37g fat. It is an excellent source of vitamin C (246% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (146% of the Daily Value). Note that it is relatively high in sodium, at 996mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish vegetarian?
Yes, you can easily make this Vodka Pasta Cream vegetarian by omitting the prosciutto and using a vegetable broth instead of water for boiling the pasta. Adding more mushrooms or other vegetables like spinach or zucchini can also enhance the dish's flavor and texture.
What type of vodka should I use?
You don't need to splurge on expensive vodka for this dish. A mid-range vodka works well, and it’s important to use a vodka that you enjoy drinking, as its flavor will shine through. Avoid flavored vodkas, as they may alter the taste of the sauce.
Can I freeze the leftovers?
While it's possible to freeze the Vodka Pasta Cream, the cream may separate upon thawing, affecting the texture. If you choose to freeze, do so in an airtight container for up to 2 months. Reheat gently and consider adding a splash of cream to restore creaminess.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).