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decadent creamy vodka pasta

Creamy Vodka Pasta

This luxurious Creamy Vodka Pasta combines rich tomato sauce with heavy cream and a hint of vodka for an irresistible dinner option. The sauce clings perfectly to rigatoni, while prosciutto adds savory depth and red pepper flakes provide a gentle warmth throughout.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 people
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pint heavy cream
  • 1/2 teaspoon red pepper flakes
  • 1 cup vodka
  • 2 tablespoons fresh basil chopped
  • 1 cup Parmesan cheese freshly grated
  • 1/4 cup butter
  • 7 cloves garlic large, minced
  • 1 (28 ounce) can crushed tomatoes
  • fresh black pepper to taste
  • 1/2 lb prosciutto cut into small pieces
  • 2 lbs rigatoni pasta uncooked

Equipment

  • Large saucepan
  • Pasta pot
  • Cheese grater

Method
 

  1. Melt butter in a large saucepan over medium heat. Add minced garlic and simmer for 2-3 minutes until fragrant and golden brown.
  2. Pour in vodka and simmer for about 5 minutes, or until the liquid reduces by half.
  3. Add crushed tomatoes, red pepper flakes, and chopped basil. Season with fresh black pepper to taste.
  4. About 30 minutes before serving, stir in the prosciutto pieces and pour in the heavy cream. Allow the sauce to simmer gently.
  5. Meanwhile, cook rigatoni pasta in salted water until al dente according to package directions.
  6. Drain the pasta and immediately toss with some of the grated Parmesan cheese.
  7. Pour the creamy vodka sauce over the pasta, gently mix everything together, and serve with additional Parmesan on top.

Notes

This sauce can be prepared ahead of time up to the point before adding cream and prosciutto, making dinner prep easier on busy nights. For a vegetarian version, simply omit the prosciutto. You can substitute penne or another medium-sized pasta if rigatoni isn't available. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream to restore the sauce's silky texture.