I’d bet most anyone living in America has had penne alla vodka in some form. There are endless versions but I can say confidently and with zero bias that my Mom’s is the best. 😊 A few weekends ago we made her chicken cutlets with a side of penne alla vodka and I mean really this is the best meal. You should check out her chicken cutlet recipe.
You’ll notice different pans in the photos from different nights I made this recipe. Either type of pan works.
- Prosciutto, 3-4 thin slices cut into bite sized pieces
- Chopped garlic – 1 TBSP
- Chopped shallots- 2 or 3 TBSP
- Capers – few spoonfuls to taste
- Olive oil
- Vodka (maybe 1/4 cup 🤷🏻♀️)
- Canned San Marzano tomatoes- puréed
- Mascarpone – 3 TBSP roughly
- Heavy cream
- Fresh chopped basil
- Fresh grated Romano cheese
- Red pepper flakes (optional)
Prep by dicing up your prosciutto, garlic and shallots.
Sauté garlic and shallots in olive oil.
Add in prosciutto and let cook for a few minutes. This is also the time to add your red pepper flakes and capers. We forgot and added them later…
The vodka goes in…
FIIIIIRE!!! Shut the heat off your burner and then light the vodka with a match. Let it cook down for 30-60 seconds.
Turn the burner back on. Add in the tomato purée. Stir to combine. Bring to a low boil and then reduce to simmer.
Add the mascarpone creaminess and keep stirring to combine.
Then add some heavy cream until the sauce transforms into that perfect shade of pink.
Add in your al dente penne to finish cooking in the sauce and absorb all the flavor. Top with lots of fresh grated Parmesan and fresh chopped basil.
Mom’s cooking! Nomnomnom.