Prep 5 mins
Cook 30 mins
This receipe was adapted from Marianne. It is a rich dinner, elegant enough to be served at a dinner party. I serve it with an individual anti-pasta salad as a first course and crusty french bread.
- 1 lb dry penne pasta
- 1 teaspoon olive oil
- 3 cloves garlic, minced
- 2 ounces prosciutto (or any other cured ham such as Seranno or Virginia, chopped)
- 1⁄2 teaspoon red pepper flakes or 1 jalapeno pepper, chopped finely
- 1 (28 ounce) canpeeled tomatoes
- 2 tablespoons tomato paste
- 6 fluid ounces vodka
- 1 cup heavy cream
- 1 cup parmesan cheese
- 1⁄2 cup fresh basil leaf, chopped
- salt, to taste
- Cook pasta in a large pot of boiling lightly salted water for about 8-10 minutes or until al dente and then drain.
- Heat oil in large skillet or wok over medium heat.
- Saute garlic, prosciutto, and red pepper flakes for 1 minute.
- Stir in tomatoes and tomato paste and cook for 3 minutes.
- Stir in vodka and cream and simmer for 15 minutes.
- Stir in Parmesan and chopped basil.
- Add pasta and toss until evenly coated.
- Serve with additional Parmesan cheese if desired.
This did not work out for me...It had too much of a vodka taste to the sauce...I do not know if I put too much in or did not cook it out long enouph....the vodka taste was too overpowering..I used grey goose vodka but will try again by cutting vodka in half.
oh yummm. Due to a pork allergy I substituted chicken, still delicious.
This was pretty tasty, but I also thought it needed a little something else. Maybe onions would be a nice addition. I will definitely try again. I may also try pancetta in place of the proscuitto. Made for Think Pink 2009 Tag Game.