Thursday, February 11, 2010

Penne Alla Vodka

1 Lb. Penne pasta
3/4 C. Parmigiano Reggiano (shredded)
3 T. Butter, unsalted
2 Cloves Garlic (crushed)
2 Oz. Prosciutto (classically cut, very thin)
1 Can Crushed tomatoes (drained)
1/2 t. Crushed red pepper flakes
1/2 C. Heavy cream
Salt and pepper

  • Boil pasta according to package directions, drain, set aside
  • In extra large skillet, melt butter over medium heat, add garlic, cook for 1 minute, remove from heat
  • Cut prosciutto into small strips
  • In a smaller skillet, cook prosciutto until just before crispy
  • Add prosciutto to large skillet, also add tomatoes and pepper flakes, cook for 5 minutes
  • Stir in cream, cook for 1-2 minutes, add salt and pepper to taste
  • Add pasta to large skillet, toss thoroughly
  • Serve and sprinkle generous serving of Parmigiano Reggiano over each portion

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