RIGATONI WITH VODKA SAUCE

By jarren

Ingredients

• 2 Tbsp (25 mL) extra virgin olive oil
• 1 oz (30 g) thinly sliced prosciutto, chopped coarse
• 1 onion, chopped
• 2 large garlic cloves, minced
• 1 19 oz (540 mL) can whole tomatoes (undrained), chopped
• 1 14 oz (398 mL) can stewed tomatoes (un-rained), chopped
• 1/2 cup (125 mL) vodka
• 1/4 cup (50 mL) whipping cream
• 2 Tbsp (25 mL) chopped fresh basil
• Salt and pepper
• 4 cups (1 L) rigatoni or penne
• 1/4 cup (50 mL) chopped fresh Italian (flat-leaf) parsley
• 1/3 cup (75 mL) grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

In heavy fry pan, heat oil over medium-low heat. Add prosciutto; saute for 3 minutes or until crisp. With slotted spoon, remove prosciutto; set aside.

Add onion and garlic to pan; saute for 3 minutes or until onion is tender. Add whole tomatoes, stewed tomatoes and vodka; increase heat to medium and bring to a boil. Reduce heat to medium-low and cook at a slow boil for 25 minutes or until slightly thickened, stirring occasionally.

Remove pan from heat and stir in cream and basil; return to heat and cook over low heat for 1 minute or just until heated through (do not boil). Remove from heat and add salt and pepper to taste.

Meanwhile, cook rigatoni in large pot of boiling salted water until tender, drain and return to pot. Add tomato mixture; toss. Sprinkle with prosciutto, parsley and cheese.