Barbara first made Penne Ala Vodka for her son’s engagement party using a recipe from a friend of a friend. It has undergone a few changes over the years before it became an all-time family favorite. As you may know, whenever possible we always make a gluten-free version of our recipes for Teresa’s husband Jack. We don’t want him to ever feel left out. This recipe was very easy to convert since you just replace regular penne pasta with Gluten-Free penne pasta. Thanks to great improvements in gluten-free products, having Celiac’s disease no longer means you have to miss out on delicious pasta meals.
This recipe is delicious and not your typical restaurant flavor. If you’re not a fan of a little heat, omit the cayenne but it’s really not a strong kick.
- Prepare basic tomato sauce ahead of time (see recipe link below)
- 2 lbs. Barilla Gluten-Free Penne pasta with the lines (sauce sticks to it better)
- 6 Tablespoons of salted butter
- 8-10 large garlic cloves, minced
- 1/2 tsp cayenne pepper (or more for a bigger kick)
- 6-8 shakes red pepper flakes (more if you like it hotter)
- 1/2 lb. very thin sliced Prosciutto, shred into pieces with your fingers
- 1 tsp pink Himalayan salt
- dash of black pepper
- 4 ounces vodka
- 1 qt heavy cream (light cream can also be used)
- 4 cups of already prepared Basic Tomato Sauce, (or your favorite red sauce)
- 4 heaping handfuls of Pecorino Romano grated cheese (approximately 2 cups)
- 1 lb. mozzarella cheese, shredded or diced
- Saute garlic and prosciutto in melted butter in a deep skillet.
- Add salt, cayenne pepper & red pepper flakes.
- Add vodka to deglaze and stir well.
- Add cream, red sauce, and Pecorino Romano cheese.
- Simmer & stir until it comes to a boil, don’t overcook.
- Add mozzarella just after it comes to a boil to avoid mozzarella from balling up.
- Pour 2 ladles of vodka sauce over cooked penne to coat.
- Use remaining sauce to top individual servings and pour the additional sauce in a gravy boat for the table.
- Garnish with fresh basil leaves.