This is a simple, non-time-consuming recipe, but is delicious nonetheless.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, heat oil over medium heat. Cook onion, celery, and garlic in oil; stir until soft. Add prosciutto and vodka. Simmer until almost all liquid is gone.

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  • Add tomatoes, cayenne, and herbs. Simmer for 10 minutes.

  • Stir in half and half, and heat for 3 minutes.

  • Meanwhile, cook pasta in boiling salted water until done. Drain. Serve sauce over noodles.

Nutrition Facts

716.7 calories; 21.1 g protein; 83.5 g carbohydrates; 37.9 mg cholesterol; 686.2 mg sodium. Full Nutrition

Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/04/2010
Excellent sauce! Vodka sauce is one of the simplest dishes ever and tastes like you spent hours. I cut the amount of olive oil in half and didn't use any celery (never saw a vodka sauce that called for it before and didn't want to ruin this) I used 1/4 tsp. of red pepper flakes vs. cayenne pepper and added a couple of tsp. of sugar to cut the acidity of the tomatoes. This was smooth creamy and delicious - excellent over penne pasta topped with a little shredded parmesan. Serve with a side of garlic bread and you have a meal in no time at all. Read More
(37)

Most helpful critical review

Rating: 2 stars
12/31/2003
This is not a true pasta in vodka sauce although it is a nice variation it is not one that would be found in most Italian restaurants in Italy or in this country. the real one is much easier and has a true classical taste. Read More
(20)
63 Ratings
  • 5 star values: 39
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
05/04/2010
Excellent sauce! Vodka sauce is one of the simplest dishes ever and tastes like you spent hours. I cut the amount of olive oil in half and didn't use any celery (never saw a vodka sauce that called for it before and didn't want to ruin this) I used 1/4 tsp. of red pepper flakes vs. cayenne pepper and added a couple of tsp. of sugar to cut the acidity of the tomatoes. This was smooth creamy and delicious - excellent over penne pasta topped with a little shredded parmesan. Serve with a side of garlic bread and you have a meal in no time at all. Read More
(37)
Rating: 5 stars
05/04/2010
Excellent sauce! Vodka sauce is one of the simplest dishes ever and tastes like you spent hours. I cut the amount of olive oil in half and didn't use any celery (never saw a vodka sauce that called for it before and didn't want to ruin this) I used 1/4 tsp. of red pepper flakes vs. cayenne pepper and added a couple of tsp. of sugar to cut the acidity of the tomatoes. This was smooth creamy and delicious - excellent over penne pasta topped with a little shredded parmesan. Serve with a side of garlic bread and you have a meal in no time at all. Read More
(37)
Rating: 2 stars
12/31/2003
This is not a true pasta in vodka sauce although it is a nice variation it is not one that would be found in most Italian restaurants in Italy or in this country. the real one is much easier and has a true classical taste. Read More
(20)
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Rating: 5 stars
11/01/2003
I followed the recipe exactly and it tasted great. Read More
(17)
Rating: 5 stars
01/12/2007
This is the best vodka sauce!!! I puree it when it's done and it's smooth as silk and absolutely delicious - sweet onions make the difference Read More
(10)
Rating: 1 stars
10/27/2005
I thought this sauce was absolutely terrible. At first I thought it tasted too sweet (maybe it was the crushed tomatoes I used?) but when I served it over noodles I thought it was entirely too bland. I changed nothing and followed the recipe exactly only leaving out the pepper. No one at my table reached for seconds which is why I have to give this one a failing grade. Read More
(8)
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Rating: 4 stars
11/29/2004
This recipe was pretty good. I think I will use the heavy cream next time to make the sauce a little thicker but it was still very tasty. Read More
(5)
Rating: 5 stars
10/08/2004
Wow this recipe was fabulous. My only regret was that I didn't invite guests over to marvel at my culinary skills. I used about a dozen mushrooms instead of the celery and used heavy cream as some of the other people suggested. I served it over fresh linguini noodles with a garlic baguette. So wonderful! Read More
(4)
Rating: 5 stars
01/20/2004
Unbelievable! This was so easy to make and out of this world! I doubled the recipe which was more than enough as a side dish for my dinner party of 14. The only changes I made was omitting the celery (it wasn't missed) and substituting heavy cream for the half-and-half. If you use heavy cream you only need half as much and I think it just made the sauce creamier. A definite new family favorite. Read More
(4)
Rating: 5 stars
04/28/2003
Every time I make this pasta it's a big hit. For some variation I add mushrooms green pepper and fresh tomatoes. I also sometimes add shrimp sauteed in butter and cajun spice at the end. Read More
(3)