Recipe by graffeetee
A good weeknight choice, this is my version of the classic dish.
Top Review by SusieQusie
The only thing _simple_ about this dish is the prep - certainly not the sophisticated flavor! I made just as written except for sautÃ©ing some minced garlic with the onion. I was liberal with the hot pepper flakes - probably closer to 1 tsp by the time I was through. The finished sauce was _silky_ in texture and coated the pasta like a dream. The prosciutto added a smoky/salty backnote. I think a key step here is cooking off the alcohol before adding the tomatoes and cream. Others I've tasted were almost bitter from the vodka. This is truly gourmet in less than 30 minutes! Thanks so much for sharing your recipe. I'm sure to repeat this one! ;-)
- 1 onion, chopped
- 4 ounces prosciutto, chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1⁄2 cup vodka
- 1 (15 ounce) can tomato puree
- 1⁄8-1⁄2 teaspoon crushed red pepper flakes (depending how spicy you like things) or 1⁄8-1⁄2 teaspoon sambal oelek (depending how spicy you like things)
- 1⁄2 cup heavy cream
- 1⁄2 teaspoon salt
- 1⁄2-3⁄4 cup parmesan cheese, grated
- 3⁄4-1 lb penne, cooked (again, depending on how "saucy" you like your pasta)
Directions See How It's Made
- Saute the onion in the combined butter and olive oil until translucent.
- Add the prosciutto and saute an additional 2 minutes.
- Add vodka and cook on high heat for 4 minutes.
- Add tomato puree and red pepper and simmer for 5 minutes.
- Add cream and simmer for an additional 1 minute.
- Salt to taste. Toss with hot cooked penne and Parmesan cheese. Serve extra Parmesan on the table if desired.