Penne with Vodka and Proscuitto Marinara

Penne with Vodka and Proscuitto Marinara

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    cup olive oil

  • 4

    cloves garlic, minced

  • ½

    Teaspoon red pepper flakes, crushed

  • 28

    ounces crushed tomatoes or crushed Italian style tomatoes

  • 1

    pound dried penne, rigatoni, or masticioli, cooked and drained

  • 1

    jigger vodka

  • 1

    cup cream, half-and-half, or fat free half-and-half

  • 4

    ounces proscuitto, diced

  • ¼

    cup italian parsley, chopped

Directions

1. In large cold sauce pan (large enough to hold sauce and cooked pasta) combine oil, garlic, red pepper, proscuitto, and pinch of salt. Stir to coat with oil. 2. Turn on heat to medium and cook until garlic is lightly browned (3-5 minutes). 3. Add crushed tomatoes to pan, stir thoroughly and simmer uncovered until thickened (15 minutes). 4. Meanwhile cook pasta according to package directions (al dente). 5. Drain pasta and add to pan with sauce. Toss throughly. Add Vodka. Toss again. Add cream or half&half and toss again. 6. Cover and let cook for about 2 minutes to allow pasta to absorb sauce.


Nutrition

Facebook Conversations