Vodka Pie Recipe
Tomato Cream Vodka Sauce with mushrooms and peas. Garnished with Prosciutto.
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Ingredients
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Sauce Base
Add-ins & Garnish
Pasta (optional)
Method
Sauce Base
- 1
Prepare aromatics and mushrooms
In a large wide skillet or sauté pan set over medium heat, warm the olive oil and butter until butter is melted and starts to foam, about 1 minute. Add the diced onion and cook, stirring occasionally, until translucent and beginning to brown at the edges, about 6–8 minutes. Add the minced garlic and crushed red pepper flakes and cook 30–45 seconds until fragrant. Add the sliced mushrooms and a pinch of salt; cook until mushrooms release moisture and begin to brown, about 6–8 minutes.
- 2
Build tomato flavor
Push the vegetables to the edges of the pan and add the tomato paste to the center. Cook the tomato paste, stirring, for 1–2 minutes until it darkens slightly—this deepens flavor. Stir everything together.
- 3
- 4
- 5
Finish with cream
Stir in the heavy cream and return to a gentle simmer. Cook another 3–5 minutes until sauce is smooth and slightly thickened. Taste and adjust seasoning with more salt or pepper if needed.
Add-ins & Garnish
- 6
Add peas
Stir the thawed peas into the sauce and cook for 2–3 minutes just until heated through and bright green. Do not overcook.
- 7
Prepare prosciutto crisp (optional)
While the sauce simmers, preheat oven to 375°F (190°C). Place prosciutto slices on a parchment-lined baking sheet in a single layer and bake 8–10 minutes until edges are crisp but not burnt. Remove and let cool, then break into shards for garnish. Alternatively, crisp prosciutto in a skillet over medium-high heat for 2–3 minutes per side.
- 8
Finish with cheese and basil
Remove the pan from heat and stir in half of the grated Parmesan and most of the torn basil, reserving a little for garnish. The residual heat will melt the cheese and marry flavors.
Pasta (optional)
- 9
Cook pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
- 10
Combine pasta and sauce
Add the drained pasta to the sauce pan and toss to coat, adding reserved pasta water a few tablespoons at a time as needed to loosen and finish the sauce so it clings to the pasta. Cook together over low heat for 1–2 minutes until well combined.
- 11