From the Cook
From the Cook
From the Cook
1/4
Prosciutto Tortellini alla Vodka
Instructions
1
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Cook tortellini in salted boiling water until al dente. Reserve 1/4 cup of pasta water and drain.
2
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In a skillet over medium heat, add a drizzle of olive oil and cook chopped prosciutto until crispy. Remove and set aside.
3
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In the same skillet, melt butter with a dash of olive oil. Add minced garlic and sauté until fragrant.
4
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Stir in tomato paste and cook for 1–2 minutes until it deepens in color.
5
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Add vodka and stir. Simmer for about 7 minutes to allow the alcohol to cook off.
6
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Pour in heavy cream and stir to combine. Season with salt and black pepper to taste.
7
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Add cooked tortellini and a splash of reserved pasta water. Stir in Parmesan and return crispy prosciutto to the pan.
8
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Cook for another 2–3 minutes until sauce is creamy and coats the pasta.
9
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Serve warm topped with extra Parmesan cheese.
My Calorie Intake
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Tips & Tricks (5)
- Pasta Water Magic 💧Always reserve 1 cup of pasta water before draining, as its starchy composition helps bind the sauce to the tortellini perfectly.
- Prosciutto Crisp Technique 🥓Render prosciutto in a dry pan over medium heat until it becomes delicately crisp, which concentrates its flavor and adds textural contrast to the creamy sauce.
- Vodka Sauce Depth Trick 🍸Allow the vodka to simmer and reduce by half before adding cream, which burns off alcohol and intensifies the sauce's complex flavor profile.
- Garlic Infusion Method 🧄Gently toast minced garlic in butter until fragrant but not browned, which prevents bitterness and releases its most nuanced flavors.
- Cheese Incorporation Hack 🧀Remove the sauce from heat before stirring in Parmesan to prevent separation and ensure a smooth, silky texture.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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