Penne Russo a La Vodka With Basil Cream Sauce

piątek, 24 stycznia 2014

1 lb dry penne pasta
1 teaspoon olive oil
3 cloves garlic, minced
2 ounces prosciutto (or any other cured ham such as Seranno or Virginia, chopped)
1/2 teaspoon red pepper flakes or 1 jalapeno pepper, chopped finely
1 (28 ounce) can peeled tomatoes
2 tablespoons tomato paste
6 fluid ounces vodka
1 cup heavy cream
1 cup parmesan cheese
1/2 cup fresh basil leaf, chopped
salt, to taste

1 Cook pasta in a large pot of boiling lightly salted water for about 8-10 minutes or until al dente and then drain.
2 Heat oil in large skillet or wok over medium heat.
3 Saute garlic, prosciutto, and red pepper flakes for 1 minute.
4 Stir in tomatoes and tomato paste and cook for 3 minutes.
5 Stir in vodka and cream and simmer for 15 minutes.
6 Stir in Parmesan and chopped basil.
7 Add pasta and toss until evenly coated.
8 Serve with additional Parmesan cheese if desired.

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