Penne Alla Vodka with Prosciutto and Peas

Now, I hear ya! My blog is not about Italian food but I sure can whip up some amazing Italian dishes like this delicious Penne alla Vodka with prosciutto and peas. So trust me on this one that is quite tasty. What inspired me to share this recipe is the amazing Col Blue Vodka I have had the pleasure to try the last couple of months. I am literally obsessed with it!

When I think of excellent penne alla vodka, I think of restaurants like Culinary Creations in Hillsborough, NJ where I lived for 6 years. Then I moved to Skillman, NJ where I had a 20 minute or so drive to get there but it made no difference to me because the drive was worth it. I would order “to go” during those years. Now that I live in Arizona, I have to find ways to fill that craving and this recipe is certainly close enough to do it for me. I know you will love it too.

Sacchetti alla Vodka

This Sacchetti alla Vodka is a unique Italian pasta shaped like a small purse and filled with rich cheese in a creamy vodka sauce.

4 from 5 votes

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Course: dinner, lunch, Main Course

Cuisine: Italian

Keyword: 4 cheese pasta, best penne alla vodka recipe, cheese filled pasta, easy alla vodka recipe, how to make penne alla vodka, italian pasta recipe, pasta in cream sauce, penne alla vodka, penne pasta recipe, penne recipe, sacchetti, sacchetti alla vodka, sacchetti pasta, vodka pasta recipes, vodka recipe

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Servings: 6 people

Ingredients

• 1 tbsp butter
• 2 tbsp olive oil
• 3 tbsp shallots minced
• 1/2 cup vodka I prefer Smirnoff
• 1 cup chicken stock
• 1 can 28 oz crushed tomatoes
• 2 tsp garlic minced
• 1/2 cup heavy cream
• 10 fresh basil leaves sliced and chopped
• grated parmesan to taste
• 16 oz Sacchetti 4 cheese filled pasta link in post

Instructions

• Over medium heat, in a large skillet, add the butter and olive oil.
• Once butter is melted, add the shallots and cook for about 3 minutes.
• At this point you can add the garlic and cook for one minute.
• Add vodka and continue to stir until the vodka evaporates to about half.
• After the vodka is 50% evaporated, add the chicken stock and crushed tomatoes. Mix well.
• Bring the sauce to a bubble over medium heat and add the heavy cream. Cover and bring to a boil again. That should only take a couple of minutes.
• Cook the sacchetti as directed, drain it and add to the vodka sauce. When you are stirring it in, do so carefully so you don't break up the sacchetti.
• Turn off the stove.
• Add desired amount of grated parmesan. Mix in well.
• Add chopped fresh basil.
• Serve with Italian bread if desired.

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