If you’re in the mood for something creamy, cozy, and a little bit bold, this Spicy Vodka Pasta with Crispy Prosciutto delivers. It starts with aromatics and tomato paste cooked down until rich and caramelized, then gets deglazed with vodka to deepen and round out the flavour before being finished with plenty of cream and Parmesan for that silky, restaurant-style sauce. The red pepper flakes bring just enough heat to keep it interesting without overpowering everything else.

The crispy prosciutto takes it over the top—salty, crunchy, and the perfect contrast to that glossy sauce clinging to every piece of pasta. It’s simple enough for a weeknight, but special enough for a cozy date night at home or for sharing with friends.

Why You’ll Love this Recipe:

• Creamy with a kick: The silky vodka sauce has just enough heat from the red pepper flakes to keep every bite interesting.
• So much flavour: Cooking down the tomato paste with onion and garlic and deglazing with vodka gives you that restaurant-style richness without complicated steps.
• Quick & Easy: From start to finish, this recipe takes about 30 minutes. 
• Dinner Party-Friendly: Just scale the recipe up to serve more guests. As written it makes two bowls of pasta!
• The crispy prosciutto moment: Salty, crunchy bites layered over creamy pasta make the texture contrast next level.

How to Prep for this Recipe:

• Get the oven preheating to 350°F and line a baking sheet with parchment paper.
• Finely chop ½ an onion and mince up the garlic.
• Grate the Parmesan cheese (I like using a Microplane for the fluffiest texture that melts perfectly into the sauce).
• Rinse and chop the Italian parsley or basil for garnishing.

How to Make Spicy Vodka Pasta with Crispy Prosciutto:

Step One: 

Preheat the oven to 350°F. Arrange the prosciutto in a single layer on a parchment-lined baking sheet and bake for about 15 minutes, or until crisp. Set aside to cool, then break into small pieces.

Step Two:

Bring a large pot of salted water to a boil and cook the pasta until just al dente—it will finish cooking in the sauce. Before draining, reserve ½ cup of the starchy pasta water.

Step Three:

While the pasta cooks, heat the olive oil in a large pan over medium heat. Sauté the onion for about 5 minutes, until soft and translucent.

Step Four:

Add in the minced garlic and red pepper flakes and stir for another minute.

Step Five:

Stir in the tomato paste and let it cook for about 5 minutes, stirring occasionally, until it deepens in colour and becomes slightly caramelized.

Step Six:

Pour in the vodka to deglaze the pan, letting it simmer for a few minutes so the alcohol cooks off.

Step Seven:

Stir in the heavy cream and bring to a gentle simmer. Add the Parmesan and stir until melted and smooth.

Step Eight:

Add the drained pasta directly to the sauce, tossing to coat. Use the reserved pasta water, as needed, to loosen the sauce until glossy and silky.

Step Nine:

Serve into bowls then garnish with the crispy prosciutto and some fresh Italian parsley or basil!

Storing Spicy Vodka Pasta with Crispy Prosciutto:

• Transfer to an airtight container once it has cooled to room temperature.
• Store it in the refrigerator for up to 3 days.
• Reheat the pasta on the stove over low to medium heat, adding a splash of broth or cream to the sauce if needed.

Substitutions for Spicy Vodka Pasta with Crispy Prosciutto:

• Pasta: Any short pasta shape works like penne, rigatoni, or fusilli.
• Onion: Can be swapped for a shallot, finely chopped.
• Prosciutto: If you want to skip the pork, try topping with some grilled chicken or sautéed shrimp.
• Vodka: You can skip it entirely or use a splash of white wine instead. 
• Heavy Cream: Heavy cream is best for the silkiest texture, but you can also use light cream or half-and-half for a slightly lighter take.
• Parmesan: Can be subbed for pecorino if needed.

If you try out this vodka pasta, tag me on social (@britacooks)! I’d love to see your take! xx