This is a great recipe for those who love spicy food. If not, simply omit the crushed red pepper. This recipe will have your family eating the leftovers out of the refrigerator. A piece of advice: use the best vodka you can - it really makes a big difference! Serve with pasta, and garnish with grated Parmesan cheese.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine vodka and red pepper flakes. Set aside for 1 hour.

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  • Heat olive oil in a large skillet over medium heat. Saute prosciutto, garlic, parsley, basil, salt and pepper until prosciutto is evenly brown. Pour in vodka mixture, and simmer 10 minutes. Crush tomatoes, and stir in with 2 cans of tomato sauce, and 1 (8 ounce) can water. Simmer 15 minutes. Stir in 1 cup heavy cream, and cook 2 minutes.

Nutrition Facts

780.6 calories; 21 g protein; 16.5 g carbohydrates; 156.3 mg cholesterol; 3119.5 mg sodium. Full Nutrition

Reviews (102)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/08/2006
My family loves this recipe. I added more garlic and I diced the prosciutto. I also used diced tomatos and added some sugar to cut the acidity. I add diced onions for addition favour. I simmered the dish after adding the tomato products for 2 hours before adding the cream and this blended the flavours better. Read More
(128)

Most helpful critical review

Rating: 1 stars
04/15/2003
This was pretty bad. I didn't add the prosciutto but I can't imagine that it would help. It seems like a tad bit much vodka in this recipe most others only use 1/4 or 1/3 cup vodka. Read More
(75)
128 Ratings
  • 5 star values: 95
  • 4 star values: 23
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 5
Rating: 5 stars
08/08/2006
My family loves this recipe. I added more garlic and I diced the prosciutto. I also used diced tomatos and added some sugar to cut the acidity. I add diced onions for addition favour. I simmered the dish after adding the tomato products for 2 hours before adding the cream and this blended the flavours better. Read More
(128)
Rating: 1 stars
04/14/2003
This was pretty bad. I didn't add the prosciutto but I can't imagine that it would help. It seems like a tad bit much vodka in this recipe most others only use 1/4 or 1/3 cup vodka. Read More
(75)
Rating: 5 stars
05/20/2008
One word...Yum! I made this but substituted the prosciutto with chicken. Absolutely delicious. Read More
(61)
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Rating: 5 stars
01/13/2008
This is a really good sauce to play with and add or take away what you like. I used Fire roasted diced tomato and garlic. (new from Hunts) reduced the vodka to 1/2 c. did NOT add water and fresh grated parm. Also I served it over 3 cheese tortellini. OMG! Delicious. Read More
(23)
Rating: 4 stars
12/10/2011
Shame on you, NDULAK! You leave out the KEY ingredient, prosciutto, and complain about how bad it was! That's like leaving the tomatoes out of tomato soup and complaining that the soup is awful. Please people, prepare the recipe as written the first time. THEN write your review. THEN go ahead and make your changes. You then can submit it as a new recipe. So often here, the reviews are so drastically different from the original recipe that there is virtually no resemblance to the original. Again, shame on you, NDULAK! Read More
(21)
Rating: 4 stars
02/02/2008
I tried this recipe without the prosciutto because it's too salty for my taste. The sauce was delicious!! The alcohol evaporated well enough that we couldn't taste it but it still enhanced the flavors of the other ingredients. I think next time I'll use less water to keep the sauce thicker. Read More
(19)
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Rating: 4 stars
05/27/2006
I have tried this recipe and it came out fabulous. I can't understand how the other Person can mess up such a great sauce. Read More
(18)
Rating: 5 stars
06/03/2007
We are going to play with this a little more but as a basic its terrific. I changed it to 2 servings and it made......3. I used fresh Romano cheese and my wife wished I'd have used dry parm.... I blended it in the pan to smooth it a little used no water and 15 oz tomato sauce to 15 oz diced tomatoes. Added a smidge of sugar. I had this sauce recently in a las vegas hotel and it was so smooth...... and in denver its very chunky. we likw the smooth texture a lot better. Read More
(16)
Rating: 5 stars
10/23/2008
Delicious! I used pancetta instead of prosciutto because I already had it. I also left out the water and used 2 28 oz. cans of crushed San Marzano tomatoes and let it reduce a bit. The biggest change I made was to use 1 can of evaporated milk instead of cream and add in 3/4 cup of grated Romano cheese at the end. Yum! Read More
(16)