Penne Russo à la Vodka

Recipe View 5 mins Gather all your ingredients and prepare your mise en place. (Prep time: ~5 minutes)

Recipe View 11 mins Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions, until al dente (about 11 minutes). Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside. (Cook time: ~11 minutes)

Recipe View 1 mins While the pasta is cooking, heat the olive oil in a large skillet or wok over medium heat. Add the chopped prosciutto, minced garlic, and red pepper flakes. Sauté until the prosciutto is lightly crisp and the garlic is fragrant, about 1 minute. (Cook time: ~1 minute)

Recipe View 3 mins Add the crushed tomatoes to the skillet. Cook, stirring occasionally, for about 3 minutes, allowing the flavors to meld. (Cook time: ~3 minutes)

Recipe View 15 mins Stir in the heavy cream and vodka. Bring to a gentle simmer and cook until the sauce has thickened slightly, about 15 minutes, stirring occasionally to prevent sticking. (Cook time: ~15 minutes)

Recipe View Stir in the Parmesan cheese and fresh basil. Season with sea salt to taste. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.

Recipe View Add the cooked penne pasta to the sauce and toss gently until evenly coated. Serve immediately, garnished with additional Parmesan cheese and fresh basil.