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.
Penne alla Vodka with Prosciutto and Peas
- 1 tbsp butter
- 2 tbsp olive oil
- 3 tbsp shallots minced
- 8 slices prosciutto ("di parma" if possible) shredded by hand
- 1 cup vodka
- 1 cup chicken stock
- 1 can 28 oz crushed tomatoes
- 2 tsp garlic minced
- 1/4 cup frozen peas defrosted
- 1/2 cup heavy cream
- 16 oz penne I used 2 (8oz) boxes of Banza chickpea pasta
- 10 fresh basil leaves sliced and chopped
- grated parmesan to taste
- Defrost Peas. I did so in warm water for about 5 minutes and then I drained them and set them to the side for later use.
- Start cooking penne according to package instructions. While pasta cooks, start the vodka sauce.When pasta is done, drain and set aside until the sauce is done.
- 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.
- Shred the prosciutto with clean hands and add to the skillet. Stir for a minute to cook through a bit more.
- Add vodka and continue to stir until the vodka evaporates to about half making sure the prosciutto isn't sticking together.
- 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.
- Add the peas and the cooked penne pasta. Mix well.
- Turn off the stove.
- Add desired amount of grated parmesan. Mix in well.
- Serve with Italian bread.
- The next day, this pasta tastes even better!!!