Pasta alla Vodka Sauce..

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Pasta Alla Vodka..
Pasta Alla Vodka..

Pasta Alla Vodka..

Pasta alla Vodka Sauce

Recipe Type: Italian
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

You can make the classic Vodka sauce at home, and it tastes just like it comes from a restaurant.

Maybe like you I work and when I get home from work, I would love a home cooked meal, sometimes the thought of having to cook anything complicated or anything taking over about 20 minutes is more than I can handle. I love these types of dishes, minutes to prepare instead of reaching for the freezer and putting something in the microwave has low appeal for me. This recipe has few ingredients in it, and even if you are a beginner cook, you can prepare this dish.
Vodka sauce, while you might think was created where there was an Italian and a Russian that met up for dinner. This recipe has its origins in the 1980s according to Williams Sonoma. It is said this dish was created to popularize Vodka in Italy. So if you don’t drink alcohol, this is one dish that I think you can substitute chicken stock, or another type of stock, but it won’t be quite the same.
This recipe has tomatoes, onions, butter, a bit of cream, and of course vodka. I caution you to feed this to anyone that shouldn’t have alcohol, because a lot of alcohol is actually retained. Please read this web page if you have concerns. Some people like to add a bit of bacon or even sausage to this sauce to make for a hearty meal.


4 cloves of garlic roughly chopped
1 medium sized white onion
2 to 4 ounces prosciutto – you can use bacon
2 tablespoons of olive oil
1/2 to 1 teaspoon crushed red pepper – add more if you like more heat
1 14 ounce can of chopped tomatoes
1 14 ounce can of tomato sauce
1 cup of heavy cream
1/2 cup vodka
4 sliced sausages of choice
2 tablespoons tomato paste – if desired to make thicker


Heat 2 tablespoons of olive oil in a pan over medium heat. Cook sliced Sausages for 4 mins. Add chopped garlic and onion to the pan. Saute garlic and onion to where the onion is almost translucent. Add in chopped prosciutto to the pan along with the crushed red pepper, and saute until the onions are translucent. When the onions are translucent add in chopped tomatoes and tomato sauce. Cook for about 2 to 3 minutes stirring from time to time. Add in cream and mix thoroughly. Add in vodka and cook for about an additional five minutes.
To serve mix sauce and pasta together before serving, and garnish with Parmesan cheese and fresh parsley if desired.
To make the sauce thicker you can add a tablespoon or two of tomato paste if desired.

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