Pasta New Yorkese

Pasta New Yorkese, my version of Penne alla Vodka, Arrabbiata, Amatriciana and Marinara combined. I’ve named it after my city, because New York represents change and risk taking.


6 cloves of garlic, sliced

1/4c Extra virgin olive oil. 

Red pepper flakes

1/2c Vodka

28oz can of whole peeled tomatoes (crushed by hand)

1 pound mezzi rigatoni

6oz of Pecorino Romano, grated 

4-6 slices of prosciutto


large Pot for boiling water


Pot for making sauce

Sheet tray with a silpat or parchment paper


Bring a large pot of water to the stove, set to high and bring to a boil

On a sheet tray lined with parchment paper or a silpat, lay slices of prosciutto side by side so that they don’t overlap. put them in a 375º oven for 15-30 minutes, or until crispy. 

In the other pan, set the heat to medium high, add the olive oil, the garlic slices, red pepper flakes and a pinch of salt, swirl the pan vigorously until the first signs of color appear, about three minutes. 

Remove the pan from the flame to add the vodka, it may splatter, return the pan to the heat and cook off the alcohol, about 2 minutes. At this point, lower the heat, add the tomatoes, stir. simmer for 5-10 minutes or until your pasta is ready. 

Add salt to your boiling water, it should taste flavorful, add in your pasta and cook them 1 minute shy of the recommended cooking time. 

Once the time is up, strain the pasta, add the sauce and cheese to the pasta and stir well for at least a minute. 

Plate 4 servings, and add a slice (or 1.5) of prosciutto on top of each bowl.