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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Really enjoy this recipe - easy enough for a weekday and tasty enough for company! Ingredients:
2 tablespoons olive oil |
5 slices prosciutto, thinly sliced, chopped coarsely |
1 onion, chopped |
3 large garlic cloves, minced |
1 (798 ml) can diced tomatoes (undrained) |
1/2 cup vodka |
2 teaspoons oregano |
1/2 teaspoon red chili pepper flakes (or your preference for spiciness) |
1/4 cup whipping cream |
1 tablespoon dried basil |
4 cups favourite pasta |
1/4 cup fresh italian parsley, chopped |
1/3 cup parmesan cheese, grated |
Directions:
1. In 10 inch heavy frypan, heat oil over medium-low heat. Add prosciutto; saute for 3-5 minutes or until crisp. With slotted spoon, remove prosciutto; set aside.
2. Add onion and garlic to frypan; saute for 3 minutes or until onion is tender. Add tomatoes, vodka, oregano and red chili flakes; increase heat to medium and bring to a boil. Reduce heat to medium-low and cook at a slow boil for 25 minutes or until slightly thickened, stirring occasionally.
3. Add basil with 5 minutes left in boiling time.
4. Remove from heat and stir in cream; return to heat and cook from low heat for 1 minute just until heated through (do not boil). Remove from heat. Add salt and pepper to taste.
5. Add tomato mixture to cooked pasta; toss. Sprinkle with prosciutto, parsley and cheese.
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