"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pasta with Tomato and Vodka Sauce Recipe

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This recipe for Pasta with Tomato and Vodka Sauce, by , is from The George Bixby Memorial Library Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paula Hunter
Added: Monday, May 11, 2009


½ cup finely chopped onion
1 teaspoon crushed red pepper (more if you like it hot)
2 tablespoons olive oil
½ cup vodka
1 ½ cups light cream
1 ½ cups tomato sauce
16 ounces rigatoni or penne
4 ounces thinly sliced prosciutto, chopped
1 cup shredded Asiago cheese
2 tablespoons chopped fresh parsley
¼ cup chopped fresh basil or 1 tablespoon dried basil

Sauté the onion and red pepper in the olive oil in a large skillet over medium heat for 5 minutes or until the onion is translucent.

Add the vodka and ignite with a long match. Simmer for 3 minutes or until the flame subsides, shaking the pan occasionally (and carefully).

Increase the heat to high, add the cream and boil for 3 minutes or until the mixture thickens.

Add the tomato sauce and boil for 2 minutes or until the sauce thickens and coats the back of a spoon. Remove from the heat.

Cook the pasta using directions; drain.

Bring the sauce to a simmer. Stir in the pasta, prosciutto, 2/3 cup of the cheese, parsley and basil; toss to coat.

Transfer to a large warmed serving bowl. Sprinkle with the remaining cheese and serve immediately.

Personal Notes:
Personal Notes:
Variations: Also good with shrimp. While preparing sauce, lightly sauté shrimp in olive oil and toss with all pasta as you add prosciutto and cheese.




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