Hello friends! today I want to share a fantastic recipe, one of my favorites, Tortellini Alla Vodka. In the video below I will take you step by step on how to create this deliciously smooth and creamy vodka pasta sauce. Whether you're a fan of traditional tomato-based sauces or looking for something with a twist, this recipe is sure to become a new favorite. So, let's get cooking! Let me know what you think in the comments below.
¼poundapproximately Prosciutto, cut into 1/4-inch cubes
2tablespoonShallotsminced (red onion if you do not have shallots)
1/4cupVodka
1 1/2cupsTomatoes - peeledseeded and chopped
1tablespoonscanned Tomato Puree
1cupHeavy Whipping Cream
Salt and freshly Ground Black Pepper to taste
½cupfreshly grated Parmigiano-Reggiano Cheese
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Recipe Instructions
Cook the tortellini 85% of the way. Keep them undercook as they will continue to cook in the cream. As soon as you remove them from the water, add a little bit of olive oil and rub them carefully to coat them but not breaking them.
In a sauté pan, heat the butter, add the shallots and prosciutto and shallots. Sauté for 2 minutes or until shallots turn light brown. Add the tomato puree and sauté for a few minute to caramelize all the ingredients together. Add the Vodka and stir, then ignite with a match (optional). When flames subside, add the chopped tomatoes, cream and precooked pasta let reduce for 3 to 4 minutes or until the cream thicken slightly.
Adjust the salt and pepper. Sprinkle with the Parmigiano and serve immediately.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean, I will be making this soon. I have made many of your recipes and have learned so much from you. I watch your channel all the time picking up knowledge form your experience. I have watched many other cooking shows but your’s is the best. You are very funny and entertaining.
Thank you
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One of my favorite recipes from Chef. Always impresses and goes great with his garlic bread recipe!
This is delicious!
The Ultimate for this Italian!
Looks very good
Look beautiful
Jean, I will be making this soon. I have made many of your recipes and have learned so much from you. I watch your channel all the time picking up knowledge form your experience. I have watched many other cooking shows but your’s is the best. You are very funny and entertaining.
Thank you