I adapted this recipe from a recipe I found on the Food Network website… they attribute it to The Gourmet Cookbook, Conde Nast Publications, 2004.
The original recipe called for ham… I substituted prosciutto and omitted the salt because of the extra salt in the prosciutto.
Be sure to watch your cooking times and follow them… otherwise the sauce maybe too runny.
I also added an additional ¼ cup Parmigiano-Reggiano cheese at the end of the cooking to help the consistency of the sauce.
I love vodka sauce… and this one is a winner!
Penne alla Vodka Recipe:
All you need:
4 tablespoons unsalted butter
1 medium onion, finely chopped
2/3 cup vodka
¾ cup canned tomato puree
1 cup heavy cream
¼ pound prosciutto, chopped
2 drops Tabasco
¼ teaspoon finely ground pepper
1 pound Penne pasta
1 cup Parmigiano-Reggiano
All you have to do:
Melt the butter in a deep 12-inch heavy skillet over moderately low heat.
Add the onion and cook, stirring occasionally, until the onions begin to soften (about 5 minutes).
Stir in vodka, bring to a simmer and simmer for 4 minutes.
Add tomato puree and cream and simmer, stirring occasionally, until onion is soft (about 5 minutes).
Stir in the prosciutto, Tabasco, and pepper.
Add in ¼ cup Parmigiano-Reggiano, stir occasionally.
Keep the sauce warm over very low heat.
Cook pasta in a 6-8 quart pot of boiling salted water (1 tablespoon salt per 4 quarts water) until al dente. Reserve ½ cooking water and drain pasta.
Add pasta to sauce and toss with sauce and ¾ cup Parmigiano-Reggiano cheese. Add some of the reserved cooking water if the pasta seems dry.
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