The Best Vodka Pasta Recipe!

Ingredients

• 12 oz Tortelloni (fresh or refrigerated, preferably Biatoni brand)
• 2 Tbsp Unsalted Butter (room temperature, cut into cubes)
• 1 medium Shallot (finely minced; can substitute sweet Vidalia onion)
• 2 oz Prosciutto di Parma (cut into 1/4‑inch strips then diced; thicker cut for easier cubing)
• 1 cup Tomato Puree (canned or jarred; can use crushed tomatoes)
• 1/4 cup Vodka (good quality, for deglazing; optional flambé)
• 1 cup Heavy Whipping Cream (35% fat, will reduce and thicken)
• 1/2 cup Parmigiano-Reggiano (freshly grated; reserve some for garnish)
• to taste Salt
• to taste Black Pepper
• optional garnish Fresh Basil Leaves (tear just before serving)

Instructions

1. Prepare Ingredients

   Mince the shallot, slice the prosciutto into 1/4‑inch strips then dice, grate the Parmigiano‑Reggiano, and have butter, tomato puree, vodka, cream, and pasta ready.

   Time: PT5M

2. Cook Pasta Until Al‑Dente

   Bring a large pot of salted water to a boil, add the tortelloni and cook 2‑3 minutes less than package directions (about 70% done). Drain, reserving 1 cup of pasta water.

   Time: PT8M

   Temperature: boiling

3. Sauté Shallot and Prosciutto

   In the skillet over medium heat melt butter. Add minced shallot and sauté until translucent (2‑3 min). Add diced prosciutto and cook, stirring, until it begins to render fat and turn slightly golden (2‑3 min).

   Time: PT5M

   Temperature: medium

4. Caramelize Tomato Puree

   Stir in the tomato puree and let it cook, stirring occasionally, until it darkens slightly and develops a sweet aroma (about 4‑5 min).

   Time: PT5M

   Temperature: medium

5. Deglaze with Vodka

   Pour the vodka into the pan, stirring to loosen any browned bits. Allow the alcohol to evaporate for 1‑2 min; you may flambé if comfortable, but it’s optional.

   Time: PT2M

   Temperature: medium

6. Add Cream and Reduce

   Stir in the heavy cream, bring to a gentle simmer, and let the sauce reduce until it thickens slightly, about 4‑5 min.

   Time: PT5M

   Temperature: medium‑low

7. Combine Pasta and Sauce

   Add the partially cooked tortelloni to the skillet. Toss to coat, adding reserved pasta water a tablespoon at a time if the sauce is too thick. Cook for 2‑3 min until the pasta finishes cooking and absorbs the sauce.

   Time: PT3M

   Temperature: medium

8. Finish with Cheese and Season

   Stir in half of the grated Parmigiano‑Reggiano, season with salt and pepper to taste, and remove from heat.

   Time: PT1M

9. Plate and Garnish

   Divide the pasta among plates, sprinkle the remaining Parmigiano‑Reggiano and fresh basil leaves on top, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

60 g

Fat

25 g

Fiber

4 g