Penne Russo a La Vodka With Basil Cream Sauce |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This receipe was adapted from Marianne. It is a rich dinner, elegant enough to be served at a dinner party. I serve it with an individual anti-pasta salad as a first course and crusty french bread. Ingredients:
1 lb dry penne pasta |
1 teaspoon olive oil |
3 cloves garlic, minced |
2 ounces prosciutto (or any other cured ham such as seranno or virginia, chopped) |
1/2 teaspoon red pepper flakes or 1 jalapeno pepper, chopped finely |
1 (28 ounce) can peeled tomatoes |
2 tablespoons tomato paste |
6 fluid ounces vodka |
1 cup heavy cream |
1 cup parmesan cheese |
1/2 cup fresh basil leaf, chopped |
salt, to taste |
Directions:
1. Cook pasta in a large pot of boiling lightly salted water for about 8-10 minutes or until al dente and then drain.
2. Heat oil in large skillet or wok over medium heat.
3. Saute garlic, prosciutto, and red pepper flakes for 1 minute.
4. Stir in tomatoes and tomato paste and cook for 3 minutes.
5. Stir in vodka and cream and simmer for 15 minutes.
6. Stir in Parmesan and chopped basil.
7. Add pasta and toss until evenly coated.
8. Serve with additional Parmesan cheese if desired.
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