Penne a la Vodka
(4 Servings)
• 2 Tablespoons Olive Oil
• 1 cup finely chopped shallots
• ¼ teaspoon dried crushed red pepper
• ½ cup vodka
• ¾ cup whipping cream
• ¾ cup tomato sauce
• 8 oz. Penne pasta
• 4 oz thinly sliced prosciutto, chopped
• 2/3 cup asiago cheese (about 2 oz,)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil or 2 teaspoons dried
Heat oil in heavy large skillet over medium heat.
Add shallots and crushed red pepper; sauté until shallots are translucent, about 5 minutes.
Add vodka and ignite with long match.
Simmer until flames subside, shaking can occasionally, about 2 minutes.
Increase heat to high, add cream and boil until mixture thickens, about 3 minutes.
Add tomato sauce; boil until sauce thickens and coats back of spoon, about 2 minutes.
Cook pasta in pot of boiling salted water until tender but still firm to bite.
Drain; reserve ¼ cup cooking liquid.
Bring sauce to simmer. Add pasta, prosciutto, 1/3 cup of cheese, parsley and basil to skillet and toss to coat.
Add reserved pasta cooking liquid if mixture is too dry.
Season to taste with pepper.
Transfer to large bowl.
Sprinkle with remaining 1/3 cup of cheese and serve.
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