Tortellini Alla Vodka


Tortellini Alla Vodka

5 from 4 votes


  • 1 pound Cheese or Spinach filled Tortellini
  • 2 to 3 tablespoons unsalted Butter
  • ¼ pound approximately Prosciutto, cut into 1/4-inch cubes
  • 2 tablespoon Shallots minced (red onion if you do not have shallots)
  • 1/4 cup Vodka
  • 1 1/2 cups Tomatoes - peeled seeded and chopped
  • 1 tablespoons canned Tomato Puree
  • 1 cup Heavy Whipping Cream
  • Salt and freshly Ground Black Pepper to taste
  • ½ cup freshly grated Parmigiano-Reggiano Cheese


  • 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.

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