Mostaccioli with Vodka Sauce
"Betty Crocker's Italian Cooking." "This is a modern pasta recipe popular in Northern Italy. Cooks intrigued by different ways of cooking short-cut pastas found vodka to be an innovative addition to their repretoire. Brandy or grappa is sometimes substituted for the vodka.
- 3 Tablespoons butter r margarine
- 1 Tablespoon olive oil
- 2 cloves garlic, finely chopped
- 1 small onion, chopped (1/4 cup)
- 1/4 cup imported prosciutto (about 2 ounces)
- 2 boneless, skinless chicken breasts (about 1/2 pound) cut into 1 inch pieces
- 1/2 cup vodka or chicken broth
- 1/2 cup whipping (heavy) cream
- 1/2 cup sliced pitted imported kalamata or large pitted ripe olives
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon pepper
- 1 package (16 ounces) mostaccioli or penne rigate pasta
- 1/4 cup freshly grated or shredded imported Parmesan cheese
1. Heat butter and oil in 10-inch skillet over medium high heat. Cook garlic and onion in butter mixture about 5 minutes, stirring occasionaly, until onion is tender.
2. Stir in prosciutto and chicken. Cook about 5 minutes, stirring occasionally, until chicken is brown. Stir in vodka. Cook uncovered until liquid is evaporated.
3. Stir in whipping cream, olives, parsley and pepper. Heat to boiling; reduce heat. Simmer uncovered about 30 minutes, stirring frequently until thickened.
4. While sauce is simmering, cook and drain pasta as directed on package. Add pasta to sauce, toss gently until pasta is evenly coated. Sprinkle with cheese.
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