Penne alla Vodka with Chicken and Shrimp

Prep Time

​ minutes

Cook Time

​ minutes


6 - 8

En Español​​

  • 1 pound Penne Rigate
  • 1 tablespoon olive oil
  • 6 garlic cloves, minced
  • 1 onion, chopped
  • ¾ cup Italian parsley, chopped
  • ¼ cup cilantro, chopped
  • 2 roasted red pepper, chopped
  • 2 (28 oz) cans crushed tomatoes
  • 1/2 teaspoon red pepper flakes
  • Salt and freshly ground black pepper to taste
  • ¾ cup vodka
  • 1 ½ pound chicken breast cut into small cubes
  • 2 pound peeled and deveined large shrimp
  • ¾ cup heavy cream
  • ¼ pound prosciutto or Serrano ham, cut into small rectangles
1.  Wash and peel the Shrimp, place the shrimp aside in the refrigerator until needed, mince garlic, chopped onion, parsley, cilantro and roasted red pepper.
2.  In a large saucepan heat olive oil over medium heat, add the garlic and onion and sauté, for three minutes or until onion is soft and translucent
3.  Add the roasted red pepper, parsley, cilantro, red pepper flakes, salt and black pepper and sauté for three to five minutes, stirring occasionally.
4.  Add Crushed tomatoes and cover the pot and simmer for 5 minutes.  Add ¾ cup of vodka, lower the temperature, cover and simmer for 15 minutes, stirring occasionally.    
5.  While the sauce simmers, cut chicken breast into small cubes.  Before you add the chicken to the sauce, give a taste test and add more salt if needed.  Add the Chicken cover and simmer for 10 minutes.

6.  Remove the shrimp from the refrigerator and set aside until needed.  Meanwhile cook the pasta in a large pot of boiling salted water until al dente, drain and rinse in cold water.
7.  Raise the temperature to medium and incorporate the ¾ cup of heavy cream and stir until well combined and simmer uncovered for 8 minutes, stirring occasionally. 
8.  Add the Prosciutto and Shrimp and cook for three minutes, or until shrimp turned pink.    
9.  Transfer the pasta to a large serving bowl, add the sauce and toss.  If you happen to have some leftover, these dish make a great leftover.   I think this sauce tastes even better the next day :D

Cook's Notes

The vodka sauce can be made 1 day ahead.