Cooking with Tim Kennedy: Vodka Pasta Sauce

As I was finishing up my last workout of the day craving carbs, and salt I couldn’t help contemplating how I could make some traditional Italian recipes spicier and add more alcohol (two things I brood on almost as much as wishing the zombie apocalypse would begin). Just the fact that two of the ingredients are vodka, and prosciutto should be reason enough to try this.

Not everyone can put away 6000 calories in a day, and its even more challenging to make those 6k actually taste decent. I have been searching for a purpose to my life for years… The higher calling of creating recipes, punching people in the face, and shooting things have at last brought peace and tranquility to my life. Stay angry my friends.


  • 1 cup vodka
  • 1 tablespoon crushed red pepper
  • 3 tablespoons olive oil
  • 3/4 pound prosciutto, chopped
  • 1 large clove garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • salt and pepper to taste
  • 1 (16 ounce) can chopped tomatoes, with juice
  • 1 (16 ounce) cans tomato sauce
  • 1 cup heavy whipping cream


  1. In a small bowl, combine vodka and red pepper flakes. Set aside for 1 hour.
  2. Heat olive oil in a large skillet over medium heat. Sautee prosciutto, garlic, parsley, basil, salt and pepper until prosciutto and garlic are evenly brown.
  3. Pour in vodka mixture, and simmer 10 minutes. Add tomatoes, and stir in with can of tomato sauce. Simmer 15 minutes. Stir in 1 cup heavy cream, and cook 4 minutes.
  4. I put the sauce over gnocchi and sautéed chicken.

Be sure to check out more of my work on Middleeasy! Don’t forget to check out the Stache Bash going on everyday this month.

Published on November 11, 2011 at 4:52 pm
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