Pasta Lorin

By nurseliz

Maggiano's

Ingredients

• 2 tablespoons good quality olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 thick slices domestic prosciutto, chopped into small pieces to equal 1 cup
• 1 (28oz.) can crushed tomatoes
• 1/4 teaspoon dried oregano
• 6 fresh basil leaves, chopped
• 1/2 teaspoon fine ground black pepper
• 8 tablespoons butter, divided
• 12 oz. fresh cremini mushrooms, cut in quarters
• 1/8 teaspoon crushed chili pepper flakes
• 1/2 cup good quality vodka
• 2 cups heavy cream
• 1 tablespoon kosher salt
• 1 1/2 boxes penne pasta
• 3/4 cup freshly grated parmesan reggiano cheese

Preparation

Step 1

1. In a large saucepan over medium heat, add the oil. Sauté the onions for 5 minutes until golden. Add the garlic and prosciutto and cook for another 2 minutes. Next add the crushed tomatoes to the saucepan.

2. Stir in the oregano, basil and pepper and simmer for 1 hour.

3. In a skillet over medium heat, melt 4 tablespoons of butter. Sauté the mushrooms and pepper flakes until the mushrooms are golden.

4. Take the skillet off the heat and slowly add the vodka, cooking on low for 5 minutes.

5. Add the heavy cream and bring to a simmer. When hot, pour the cream mixture into the tomato mixture and stir. Simmer the sauce to blend the flavors while cooking the pasta.

6. In a large pot add 6 quarts of water and kosher salt. When rapidly boiling, add the pasta and cook about 15 minutes. Drain very well otherwise your sauce will be watery,

7. Melt the other 4 tablespoons of butter in a deep skillet. Pour in the pasta to glaze. Add the parmesan reggiano cheese and mix well. Stir in 1/3 of the sauce mixture. Top each plate with some additional sauce.