Spicy Vodka Sauce

    (117)
    1 hour 45 minutes

    A spicy vodka sauce with prosciutto, garlic, tinned tomatoes and fresh herbs. Soaking the chilli flakes in the vodka really brings out the spicy flavour. Serve over pasta.


    107 people made this

    Ingredients
    Serves: 4 

    • 1 cup vodka
    • 1 teaspoon crushed chilli flakes
    • 2 tablespoons olive oil
    • 380g prosciutto, diced
    • 1 large clove garlic, minced
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh basil
    • 1 teaspoon salt and pepper, to taste
    • 2 (400g) tins peeled whole tomatoes, with juice
    • 450g tomato puree
    • 1 cup water
    • 1 cup heavy cream

    Directions
    Preparation:15min  ›  Cook:30min  ›  Extra time:1hour soaking  ›  Ready in:1hour45min 

    1. In a small bowl, combine vodka and chilli flakes. Set aside for 1 hour.
    2. Heat olive oil in a large frying pan over medium heat. Saute prosciutto, garlic, parsley, basil, salt and pepper until prosciutto is evenly brown. Pour in vodka mixture then simmer 10 minutes. Crush tomatoes and stir in with tomato puree and 1 cup of water. Simmer 15 minutes. Stir in 1 cup heavy cream, and cook 2 minutes.

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    Reviews and Ratings
    Global Ratings:
    (117)

    Reviews in English (92)

    by
    126

    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.  -  08 Aug 2006  (Review from Allrecipes USA and Canada)

    by
    75

    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.  -  14 Apr 2003  (Review from Allrecipes USA and Canada)

    by
    59

    One word . . .Yum! I made this but substituted the prosciutto with chicken. Absolutely delicious.  -  20 May 2008  (Review from Allrecipes USA and Canada)

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