Mom's Famous Penne Alla Vodka Sauce

This recipe is one of my all time favorites, dating all the way back to childhood. My mom isn't Italian but growing up on Long Island we certainly ate a lot of pizza and pasta, and let's face it, NY just does that better than most other states. I always thought my mom's recipe gave restaurants a run for their money and with her addition of prosciutto, you're left with a hearty, crave-worthy dish. I hope you guys enjoy it as much as we do!

INGREDIENTS:

• 1/2 lbs Prosciutto Di Parma, finely chopped

• 4 tbsp butter

• 2 tbsp shallots, finely chopped

• 1/2 tsp of red pepper flakes

• 1/2 cup vodka

• 2-3 cups of heavy cream (depending on how pink you like your sauce)

• 2 28 oz cans of tomato puree

• 3 tbsp freshly grated Parmesan Reggiano

• Salt and Pepper to taste

• Optional: top with fresh parsley or basil

For my dairy free/gluten free/vegetarian friends this recipe is easy to convert!!

• GF: Swap the pasta out for GF pasta, use GF vodka (like Tito's!)

• DF: Sub out the butter for 2-3 tablespoons of olive oil (or oil of your preference), swap out the heavy cream for a dairy free alternative like coconut cream or almond milk, and use dairy free cheese if needed!

• Veg: Delete the prosciutto or swap it out for your favorite vegetable. Just remember to add a little salt to the sauce!

1. RECIPE: Heat the butter in a medium saucepan over medium heat

2. Add the shallots and sauteé until they turn clear. Add the red pepper flakes and cook for one minute. Add the proscuitto and sauteé for another minute or so.

3. Add the vodka and cook for 1-2 minutes to cook out the alcohol.

4. Add the heavy cream and let heat, but do not boil.

5. When the mixture is hot add in the tomato puree and stir until fully mixed. The sauce should be a nice rich light-medium pink color and texture. Add only as much tomato puree as needed to keep the color on the lighter side.

6. Add salt and pepper to taste but note the parmesan & prosciutto will provide a salty taste so don't go too heavy!

7. Serve over cooked penne pasta and sprinkle with freshly grated Parmesan cheese.

8. This sauce quantity should cover approx 2 lbs of pasta

This sauce also goes fantastic over homemade fresh penne! Stay tuned for my homemade pasta recipe! This sauce will suffice for 2 lbs of pasta and will last in the refrigerator for 2 weeks.

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#recipe #italianfood #comfortfood #penneallavodka #momsrecipe #glutenfree #dairyfree #vegetarian