Best 8 Proscuitto Shallot Vodka Sauce Recipes

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Indulge in a culinary journey with our Prosciutto Shallot Vodka Sauce, a symphony of flavors that will tantalize your taste buds. This delectable sauce, crafted with premium ingredients, strikes a perfect balance between richness and sophistication.

Our recipe collection features variations of this versatile sauce, catering to diverse preferences and dietary needs. Dive into the classic Prosciutto Shallot Vodka Sauce, where the salty-sweet notes of prosciutto and shallots harmonize with the velvety texture of vodka and cream. Explore a lighter version with our Vodka Sauce without Cream, where a splash of vodka adds a subtle warmth without compromising the sauce's lusciousness.

For those seeking a meatless option, our Vodka Sauce with Mushrooms and Sun-Dried Tomatoes offers a savory symphony of flavors, featuring meaty mushrooms and tangy sun-dried tomatoes. Experience a burst of freshness with our Vodka Sauce with Spinach and Artichoke, where tender spinach and artichoke hearts add a vibrant touch to the creamy sauce.

Each recipe provides step-by-step instructions, ensuring a seamless cooking experience. Whether you're a seasoned chef or a novice in the kitchen, our Prosciutto Shallot Vodka Sauce variations will guide you towards culinary success.

Let's cook with our recipes!

PENNE ALLA VODKA (BEST VODKA SAUCE!)



Penne alla Vodka (Best Vodka Sauce!) image

Perfectly hearty and tender penne pasta is tossed with a creamy and vibrant, San Marzano tomato based and vodka infused sauce that's seasoned with fresh herbs and parmesan. Talk about delicious dinner recipe!

Provided by Jaclyn

Categories     Main Course

Number Of Ingredients 13

1 (28 oz) can San Marzano tomatoes, (crushed finely with hands*)
2 Tbsp extra virgin olive oil
1/2 cup minced yellow onion
3 oz. proscuitto (or pancetta, diced (optional))
1 Tbsp minced garlic ((3 cloves))
Salt and freshly ground black pepper
1/2 cup vodka
1/4 tsp red pepper flakes, (more or less to taste)
2/3 cup heavy cream
1/4 cup finely shredded parmesan cheese, (plus more for serving)
1 Tbsp chopped fresh oregano
1/4 cup chopped fresh basil
14 oz. penne pasta, (plus reserved pasta water for thinning sauce as needed)

Steps:

  • Bring a pot of water to a boil to cook pasta. Season water with salt.
  • Heat oil in a large pot over medium heat. Add onion and prosciutto saute 4 - 5 minutes, add garlic and red pepper flakes and saute 1 minute longer.
  • Remove pan from heat and add tomatoes, vodka, season with salt and pepper to taste. Return to medium-high heat, bring to a simmer then reduce heat to medium-low and let simmer until strong alcohol scent has cooked off, about 15 minutes**, stirring occasionally.
  • Meanwhile cook pasta according to package directions. Reserve 1/2 cup pasta water and drain pasta.
  • Stir cream into sauce and let just heat through, about 1 minute. Stir in parmesan, basil and oregano.
  • Add drained pasta to pot with sauce, toss to coat, while thinning sauce with a little pasta water as needed. Serve warm with more parmesan and garnish with more basil if desired.

Nutrition Facts : Calories 527 kcal, Carbohydrate 57 g, Protein 12 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 48 mg, Sodium 366 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

PERFECT VODKA SAUCE WITH PROSCIUTTO



Perfect Vodka Sauce With Prosciutto image

I adopted this recipe in Aug. 2006 & will add input whenever I prepare it. It originally was posted Dec 11, 2002. Original comments: "The best vodka sauce I've ever had. Restaurants wish they had this recipe. Really, it's true."

Provided by newspapergal

Categories     Sauces

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 9

olive oil, to cover 1/4 inch thick
1 tablespoon butter
4 garlic cloves, chopped
2 1/2 lbs plum tomatoes, diced (about 10)
salt and pepper, to taste
1/2 cup vodka
1/4 lb prosciutto, chopped
1/2 cup fresh basil, chopped (NOT DRIED! MUST BE FRESH!!)
1/2 pint heavy cream

Steps:

  • In a large frying/saute pan add oil, butter and garlic, saute on low flame until oil starts to bubble.
  • Add tomatoes, salt and pepper.
  • Cook covered on a low flame for about 30 minutes.
  • Add vodka.
  • Cook uncovered for 25 minutes.
  • Add prosciutto-- cook 5 more minutes.
  • Add basil and heavy cream-- cook just 5 more minutes.
  • SERVE IT NOW!
  • I like this over penne pasta.
  • I only use Barilla.

PENNE RUSSO A LA VODKA



Penne Russo a la Vodka image

A super quick and tantalizing tomato based recipe that knocks the socks off your friends at a dinner party.

Provided by MARIANNER

Categories     Meat and Poultry Recipes     Pork

Time 35m

Yield 4

Number Of Ingredients 11

1 (16 ounce) package dry penne pasta
1 teaspoon olive oil
2 cloves garlic, minced
⅛ pound prosciutto, chopped
½ teaspoon red pepper flakes
2 (16 ounce) cans whole peeled tomatoes
½ cup vodka
1 cup heavy cream
1 cup Parmesan cheese
½ cup chopped fresh basil leaves
salt to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a large skillet or wok over medium heat. Saute garlic, prosciutto and red pepper flakes for 1 minute. Stir in tomatoes, and cook for 3 minutes. Stir in vodka and cream. Simmer 15 minutes, or until thickened. Stir in Parmesan and chopped basil. Toss with pasta until evenly coated.

Nutrition Facts : Calories 866.4 calories, Carbohydrate 93.8 g, Cholesterol 111.6 mg, Fat 36.4 g, Fiber 6.3 g, Protein 28.6 g, SaturatedFat 19.7 g, Sodium 929.7 mg, Sugar 9.4 g

PROSCUITTO-SHALLOT VODKA SAUCE



Proscuitto-Shallot Vodka Sauce image

This vodka sauce was developed in a attempt to make a different Sunday dinner. It soon became the most requested dish I make.

Provided by Nancy Caliendo-Fiorentino

Categories     Meat Pasta Sauce

Time 30m

Yield 8

Number Of Ingredients 7

1 tablespoon olive oil
1 (14.5 ounce) can whole tomatoes, chopped
½ pound prosciutto, chopped
½ cup diced shallots
1 pint heavy whipping cream
½ cup vodka
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir tomatoes, prosciutto, and shallots in hot oil until liquid cooks off, about 5 minutes. Add cream to shallot mixture; bring to a boil.n
  • Stir vodka into cream mixture, return to a boil while stirring constantly, reduce heat to low, and season with salt and pepper. Cover the skillet with a lid and cook until flavors blend, about 3 minutes. Remove from heat and let stand until sauce thickens slightly, about 3 minutes more.n

Nutrition Facts : Calories 374.7 calories, Carbohydrate 5.4 g, Cholesterol 106.5 mg, Fat 32.8 g, Fiber 0.6 g, Protein 7.4 g, SaturatedFat 17.4 g, Sodium 664.6 mg, Sugar 1.6 g

PROSCUITTO-SHALLOT VODKA SAUCE



Proscuitto-Shallot Vodka Sauce image

This vodka sauce was developed in a attempt to make a different Sunday dinner. It soon became the most requested dish I make.

Provided by Nancy Caliendo-Fiorentino

Categories     Meat Pasta Sauce

Time 30m

Yield 8

Number Of Ingredients 7

1 tablespoon olive oil
1 (14.5 ounce) can whole tomatoes, chopped
½ pound prosciutto, chopped
½ cup diced shallots
1 pint heavy whipping cream
½ cup vodka
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir tomatoes, prosciutto, and shallots in hot oil until liquid cooks off, about 5 minutes. Add cream to shallot mixture; bring to a boil.
  • Stir vodka into cream mixture, return to a boil while stirring constantly, reduce heat to low, and season with salt and pepper. Cover the skillet with a lid and cook until flavors blend, about 3 minutes. Remove from heat and let stand until sauce thickens slightly, about 3 minutes more.

Nutrition Facts : Calories 374.7 calories, Carbohydrate 5.4 g, Cholesterol 106.5 mg, Fat 32.8 g, Fiber 0.6 g, Protein 7.4 g, SaturatedFat 17.4 g, Sodium 664.6 mg, Sugar 1.6 g

PENNE ALLA VODKA



Penne Alla Vodka image

THE ABSOLUTE BEST PENNE ALLA VODKA ANYWHERE!! CREAMY, RICH, TOMATO, VODKA SAUCE, WITH PROSCUITTO. I GUARANTEE YOU WILL LOVE THIS DISH!! *tip* squeeze the tomatoes to drain them so the sauce isnt watery

Provided by Bri22

Categories     Penne

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons butter
3 -4 garlic cloves, chopped finely
1 cup thinly sliced prosciutto
1 (28 ounce) can whole tomatoes, drained and chopped
1/2 cup heavy cream
1/4 cup vodka (only a kind you would drink)
salt and pepper
1 pinch crushed red pepper flakes
1 lb penne pasta
3/4 cup freshly grated parmigiano-reggiano cheese

Steps:

  • In a wide pot big enough to hold all the pasta and sauce, melt the butter.
  • add the garlic and cook until golden brown.
  • stir in the proscuitto and cook for a a minute or two.
  • add the tomatoes, crushed pepper, pepper and salt.
  • simmer for 5 minutes.
  • stir in the cream and cook for 2 minutes stirring alot.
  • add the vodka and cook until it no longer smells strongly of vodka (about 3-5 minutes).
  • cook the pasta as directed on box but al dente.
  • add the pasta to the pot with the sauce and mix until it is all coated over the pasta.
  • toss with the cheese and serve immediately.

VODKA SAUCE



Vodka Sauce image

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.

Provided by RACQUELLE

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 45m

Yield 4

Number Of Ingredients 11

1 cup vodka
1 teaspoon crushed red pepper flakes
2 tablespoons olive oil
¾ pound prosciutto, chopped
1 large clove garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
salt and pepper to taste
1 (28 ounce) can roma tomatoes, with juice
2 (8 ounce) cans tomato sauce
1 cup heavy cream

Steps:

  • In a small bowl, combine vodka and red pepper flakes. Set aside for 1 hour.
  • 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 : Calories 780.6 calories, Carbohydrate 16.5 g, Cholesterol 156.3 mg, Fat 56.3 g, Fiber 3.8 g, Protein 21 g, SaturatedFat 25.2 g, Sodium 3119.5 mg, Sugar 9.3 g

PENNE A LA VODKA WITH CRISPY PROSCIUTTO



Penne a La Vodka With Crispy Prosciutto image

A vodka-tomato sauce adorning penne pasta sprinkled with crispy prosciutto and dusted with Parmesan cheese. Divine!! From thefood-e.com.

Provided by gailanng

Categories     Penne

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

6 slices prosciutto
1 tablespoon olive oil
2 large shallots, finely chopped
2 garlic cloves, finely chopped
1 (28 ounce) can crushed tomatoes
2/3 cup vodka
2/3 cup heavy cream
1/3 cup parmesan cheese, grated, plus more for serving
salt
1 lb penne pasta

Steps:

  • Preheat oven to 375°F.
  • Arrange sliced prosciutto on a foil-lined baking sheet, and bake for 15-20 minutes or until dark red and very crispy, then remove from oven and allow to cool completely.
  • In the meantime, heat olive oil over medium heat in a medium saucepan and cook shallots and garlic until softened, about 5 minutes.
  • Add tomatoes and vodka, stir well and simmer for 10 minutes to cook off the alcohol.
  • Add heavy cream and parmesan cheese and stir until sauce thickens, add salt to taste, then remove from heat.
  • Cook pasta according to instructions, drain and return to pot.
  • Crumble cooled prosciutto with your hands to create shards.
  • Toss pasta with sauce and divide into four bowls.
  • Garnish with parmesan cheese and crispy prosciutto and serve with crusty Italian bread.

Nutrition Facts : Calories 768.2, Fat 23.4, SaturatedFat 11.5, Cholesterol 61.7, Sodium 409.6, Carbohydrate 108.4, Fiber 16.3, Sugar 0.1, Protein 16.1

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your sauce. Look for fresh shallots, garlic, and herbs, and use a good quality vodka.
  • Don't overcrowd the pan. When you're cooking the shallots and garlic, make sure to give them plenty of room to brown. If you overcrowd the pan, they will steam instead of brown, and your sauce will be bland.
  • Cook the sauce over low heat. This will help to prevent the sauce from curdling. If you cook it over high heat, the sauce is more likely to break and become oily.
  • Add the vodka slowly. When you're adding the vodka to the sauce, do it slowly and carefully. This will help to prevent the sauce from curdling.
  • Season the sauce to taste. Once the sauce is cooked, taste it and adjust the seasoning as needed. You may want to add more salt, pepper, or herbs.

Conclusion:

This prosciutto shallot vodka sauce is a delicious and versatile sauce that can be used on a variety of dishes. It's perfect for pasta, chicken, or fish. It's also great as a dipping sauce for bread or vegetables. If you're looking for a new and exciting sauce to try, this prosciutto shallot vodka sauce is a great option.

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