Pasta in Vodka Sauce

Recipe View 7 mins In a large skillet or Dutch oven, heat olive oil over medium heat. Add the chopped onion and celery, and cook until softened and translucent, about 5-7 minutes.

Recipe View 1 mins Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic. (1 minute)

Recipe View 5 mins Stir in the chopped prosciutto and cook until it begins to crisp, about 3-5 minutes. (5 minutes)

Recipe View 7 mins Pour in the vodka, increase the heat slightly, and simmer until almost all the liquid has evaporated, about 5-7 minutes. This step is crucial for mellowing the vodka's harshness and infusing the sauce with its flavor. (7 minutes)

Recipe View 10 mins Add the crushed tomatoes, dried oregano, dried basil, and cayenne pepper. Season with salt and freshly ground black pepper to taste. Bring to a simmer, then reduce the heat to low and cook for 10 minutes, stirring occasionally to allow the flavors to meld. (10 minutes)

Recipe View 0 mins While the sauce is simmering, cook the penne pasta in a large pot of boiling salted water according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.

Recipe View 3 mins Stir in the half-and-half cream into the sauce and heat gently for 3 minutes, being careful not to boil. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency. (3 minutes)

Recipe View 0 mins Add the drained pasta to the sauce and toss to coat thoroughly. Stir in the chopped fresh parsley.

Recipe View 0 mins Serve immediately, garnished with grated Parmesan cheese, if desired.