Vodka Blush Pasta Sauce With Fresh Pasta
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 1 tablespoon olive oil
- 1⁄4 lb prosciutto, chopped
- 1 garlic clove, minced
- 1 teaspoon crushed red pepper flakes
- 1 (16 ounce) jar spaghetti sauce (recipe suggests using Francesco Rinaldi ToBe Healthy Tomato & Basil sauce)
- 1 (14 1/2 ounce) can diced tomatoes
- 2 tablespoons fresh parsley, minced
- 1 tablespoon fresh basil, minced
- 1⁄4 cup vodka
- 1⁄2 cup light cream
- salt and pepper, to taste
- 1 lb cooked pasta (fettuccine, penne or farfalle)
directions
- In a large saute pan, heat olive oil.
- Brown the prosciutto.
- Add garlic and pepper flakes and saute for about 30 seconds.
- Add the spaghetti sauce, diced tomatoes, parsley, basil and vodka. Bring to a simmer and cook 12-15 minutes (it is okay if it simmers a little longer).
- While the sauce is simmering, bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
- With 5 minutes left on the pasta, add light cream to the spaghetti sauce mixture and stir to combine. Simmer for 5 minutes.
- Season sauce with salt and pepper to taste.
- Drain pasta and serve with sauce.
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RECIPE SUBMITTED BY
PSU_Lioness
Coal Township, Pennsylvania
The most defining trait in my life is that I am a mother to two wonderful boys (Tyler, 20 and Zayden, 9). I live in the little college town of Selinsgrove, Pennsylvania. It is the most wonderful place to live as it's nestled in the Appalachian Mountains and along the beautiful Susquehanna River.
Seeing that we live in Central Pennsylvania, our family is also a bunch of HARDCORE Penn State Nittany Lion fans! We are...PENN STATE! I was lucky enough to be given tickets to see Joe Paterno win his 400th game as the head coach of the football team. I cried like I did when my children were born.
The other love of my life is cooking. I didn't really start trying to cook until I was 20, but believe me I have made up for lost time! I absolutely adore baking and I do it whenever I can. I love making Christmas cookies and I have begun hosting our extended families at our home for Thanksgiving and Easter dinners. So far so good.
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