Pasta in Vodka Sauce Recipe -
Pasta in Vodka Sauce Recipe

Pasta in Vodka Sauce

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

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Ingredients Edit and Save

Original recipe makes 4 - 6 servings Change Servings


  1. 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.
  2. Add tomatoes, cayenne, and herbs. Simmer for 10 minutes.
  3. Stir in half and half, and heat for 3 minutes.
  4. Meanwhile, cook pasta in boiling salted water until done. Drain. Serve sauce over noodles.
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Reviews More Reviews

Most Helpful Positive Review
May 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.

Most Helpful Critical Review
Dec 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.

Nov 01, 2003

I followed the recipe exactly and it tasted great.

Jan 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

Oct 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.

Nov 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.

Oct 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!

Jan 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.


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  • Calories
  • 717 kcal
  • 36%
  • Carbohydrates
  • 83.5 g
  • 27%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 26.2 g
  • 40%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 21.1 g
  • 42%
  • Sodium
  • 686 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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