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"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Pasta with Tomato and Vodka Sauce Recipe

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This recipe for Pasta with Tomato and Vodka Sauce is from The George Bixby Memorial Library Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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