- Main
- Pork
- Italian
- Stovetop
Ingredients
- 1 lb
penne
salt, to taste
- 3 oz
thinly sliced prosciutto, torn into bite-size pieces
- 1 tbsp
olive oil
- 4 tbsp
unsalted butter
- 4 cloves
garlic, minced
- 1/4 tsp
red pepper flakes (optional)
- 1/2 cup
tomato paste
- 1/3 cup
vodka
- 3/4 cup
heavy cream
- 1 cup
frozen peas
- 3/4 cup
Parmesan, finely grated, plus more for serving
black pepper, to taste
- 2 tbsp
fresh basil, torn (optional)
Contains milk (unsalted butter, heavy cream, Parmesan) and wheat (penne).
Worked out from the ingredients.
Steps
- Step 1
Bring a large pot of water to a boil and salt it generously (about 1 tablespoon salt). Don't add the pasta yet.
10 min
- salt
- Step 2
Meanwhile, heat the olive oil in a large deep skillet over medium heat. Add the prosciutto in a single layer and cook, turning once, until it shrinks and crisps, 3 to 4 minutes. Lift it onto a plate lined with paper towel; it will crisp further as it cools. Leave the fat in the pan.
4 min
- 3 oz thinly sliced prosciutto
- 1 tbsp olive oil
- Step 3
Add the butter to the same skillet over medium-low heat. When it has melted, add the garlic and red pepper flakes and cook, stirring, until fragrant but not browned, about 1 minute.
1 min
- 4 tbsp unsalted butter
- 4 cloves garlic
- 1/4 tsp red pepper flakes
- Step 4
Stir in the tomato paste and cook, stirring often and spreading it across the pan, until it darkens from bright red to brick red and smells sweet, 3 to 4 minutes.
4 min
- 1/2 cup tomato paste
- Step 5
Pour in the vodka and stir hard to loosen the paste. Simmer until the raw alcohol smell is gone and the mixture looks thick and glossy, about 2 minutes.
2 min
- 1/3 cup vodka
- Step 6
Add the pasta to the boiling water and cook until just shy of al dente, 1 minute less than the package says. Before draining, scoop out 1 1/2 cups of the pasta water.
10 min
- 1 lb penne
- Step 7
While the pasta cooks, stir the cream into the tomato mixture along with 1/2 cup of the reserved pasta water. Simmer gently over low heat until smooth and pink, about 3 minutes. Keep warm.
3 min
- 3/4 cup heavy cream
- Step 8
Add the drained pasta and the frozen peas to the sauce and toss over medium heat for 2 minutes, until the peas are hot and the pasta is coated.
2 min
- 1 cup frozen peas
- Step 9
Turn off the heat and toss in the Parmesan a handful at a time, loosening with more pasta water as needed until the sauce clings and shines. Season with salt and black pepper.
2 min
- salt
- 3/4 cup Parmesan
- black pepper
- Step 10
Serve in bowls, crumbling the crisp prosciutto over the top and scattering with basil and extra Parmesan.
- 2 tbsp fresh basil
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026