Pasta alla vodka with prosciutto & peas
Ingredients
- 1/4 cup olive oil or canola oil
- 1/4 pound prosciutto, cut into 1/4-inch dice
- 2 shallots, finely chopped
- 4 cloves garlic, finely chopped
- Salt and pepper
- 1 cup vodka, such as Tito’s organic
- 1 28- to 32-ounce can crushed tomatoes
- 1/2 cup heavy cream
- A few leaves of basil, torn
- 1 cup fresh shelled or defrosted frozen peas
- Freshly grated Parmigiano-Reggiano
Directions
Bring a pot of water to a boil for the pasta
Heat oil in a large skillet over medium heat. Add prosciutto and render 2 minutes. Add onions, garlic, salt and pepper; partially cover and cook until very tender, 10-12 minutes. Add vodka and reduce by half. Add crushed tomatoes , and simmer 20 minutes to cook tomatoes down. Add cream and basil and reduce heat to low. Salt water, drop pasta and cook to al dente (about 10 or 11 minutes or as directed on box).
Add peas to sauce to heat through. Add half a cup of starchy cooking water to the sauce just before draining, add pasta to sauce and toss to combine, adjust salt and pepper. Serve pasta in shallow bowls topped with cheese
Suggestions:
Rigatoni or Penne Pasta is best with this type of sauce.
Bon Apetitl!
Bring a pot of water to a boil for the pasta
Heat oil in a large skillet over medium heat. Add prosciutto and render 2 minutes. Add onions, garlic, salt and pepper; partially cover and cook until very tender, 10-12 minutes. Add vodka and reduce by half. Add crushed tomatoes , and simmer 20 minutes to cook tomatoes down. Add cream and basil and reduce heat to low. Salt water, drop pasta and cook to al dente (about 10 or 11 minutes or as directed on box).
Add peas to sauce to heat through. Add half a cup of starchy cooking water to the sauce just before draining, add pasta to sauce and toss to combine, adjust salt and pepper. Serve pasta in shallow bowls topped with cheese
Suggestions:
Rigatoni or Penne Pasta is best with this type of sauce.
Bon Apetitl!
