Quick & Easy Vodka Pasta – Daniel M. Hendricks
Vodka Pasta with Ham & Peas
Vodka Pasta with Ham & Peas


1Sauté the sliced mushrooms in a pot or dutch oven. Set aside when done.

2In a separate pot, begin cooking the noodles as directed on the package.

3After adding the noodles to the boiling water, begin frying the diced ham in the original pan for about 10 minutes.

4Add the mushrooms and cook for another 5 minutes, stirring regularly.

5Add the jar of vodka sauce, the Italian seasoning, peas, and the red pepper flakes. Reduce to simmer.

6When the noodles are done cooking, add an appropriate amount to the sauce as desired. Increase heat to medium-low and cookie for another 5 minutes.

7Add shredded cheese and stir well.

A good side for this dish is fresh bread with balsamic vinaigrette and olive oil for dipping the bread.

Quick & Easy Vodka Pasta


June 4, 2016

This is more of a preparation guide than a recipe, but it’s very delicious and an affordable way to feed the family. It’s a good way to use up leftover ham from the holidays.

  • Prep: 30 mins
  • Cook: 45 mins
  • Yields: 3-4 servings


24 oz. jar of vodka sauce

1 cup frozen peas, cooked as directed

1 cup diced ham

3/4 cup shredded multi-cheese blend (unseasoned; no Mexican blend)

2-3 cups jumbo elbow macaroni or penne

1/8 tsp crushed red pepper flakes

1 tbsp Italian seasoning

~2 cups fresh, sliced mushrooms

Daniel M. Hendricks