Penne alla Vodka
Read my review of this recipe.
Ingredients:
- 3 tablespoons unsalted butter
- 2 large garlic cloves, finely chopped
- 2 ounces thinly sliced prosciutto, cut into stripes
- 1 can (28 ounces) Italian peeled tomatoes, drained and chopped
- 1/2 teaspoon crushed red pepper
- 1/2 cup heavy cream
- 1/4 cup vodka
- Salt, to taste
- 1 pound penne pasta
- 1/2 cup freshly grated Parmigiano-Reggiano
Directions:
In a skillet large enough to hold the cooked pasta, melt butter over medium heat. Add garlic and cook until golden, about 2 minutes. Stir in prosciutto and cook for 1 minute.
Add tomatoes and crushed red pepper, and simmer for 5 minutes. Stir in the cream and cook, stirring well, for 1 minute. Add the vodka and cook for 2 minutes. Season to taste with salt.
Cook the pasta according to the package directions. Drain pasta, reserving some of the cooking liquid. Add the pasta to the skillet with the sauce and toss until well coated. Add a little of the reserved water if the sauce seems too thick. Add the cheese and toss again.
Serves 4 to 6.
Nutrition:
Substitutions:
Bacon can be substituted for the prosciutto.
Recipe courtesy of Bevin Meade.