Penne with Prosciutto and Vodka Sauce

Click here for a PDF of this recipe without photos.

Recipe courtesy of Lyn Cusack, Westford, MA

  • 1 lb penne pasta
  • Olive oil
  • 4 cloves garlic, chopped
  • ¼ lb prosciutto, chopped
  • 1 28-oz can chopped tomatoes
  • 1 Tb crushed bay leaves
  • 1 tsp crushed red pepper
  • ¼ cup vodka
  • 1 cup heavy cream
  • ½ cup grated parmesan cheese plus more for serving
  • Flat parsley, minced

40 minutes before you want to eat – cook penne and drain.

20 minutes before you want to eat – heat some olive oil in a large saucepan.  Add garlic and cook for 1 minute.  Add tomatoes, prosciutto, bay leaves, red pepper, and vodka.  Bring to a simmer and cook for 10 minutes.

8 minutes before you want to eat – add heavy cream.  Lower heat to low and cook for 2 minutes.  Add penne and parmesan and continue cooking, stirring continuously – about 5 minutes.

Garnish with minced parsley and serve.

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