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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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From Guita Martorana in a community style cookbook that I was going through. I love vodka pasta. Ingredients:
1/4 cup butter |
7 large garlic cloves, minced |
1 cup vodka |
1 (28 ounce) can crushed tomatoes |
1/2 teaspoon red pepper flakes (optional) |
2 tablespoons fresh basil, chopped |
fresh black pepper, to taste |
1/2 lb prosciutto, cut into small pieces |
1 pint heavy cream |
2 lbs rigatoni pasta, uncooked |
1 cup parmesan cheese, grated (to taste) |
Directions:
1. Brown minced garlic in the butter and simmer 2-3 minutes.
2. Add vodka and simmer for 5 minutes or until liquid is reduced by half.
3. Add crushed tomatoes, red pepper flakes and chopped basil.
4. This can be made ahead up to this point.
5. A half hour before serving, add prosciutto and heavy cream.
6. Cook pasta to al dente; drain and coate with Parmesan cheese.
7. Pour vodka sauce over pasta, mix and serve.
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