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Penne with Vodka Sauce

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  • Penne with Vodka Sauce

    I make this and add sauted shrimp and asparagus pieces (I saute in olive oil and garlic)

    Penne with Vodka – Tomato Sauce

    Makes 2 servings

    2 tablespoons olive oil
    1 cup of finely chopped shallots
    ¼ teaspoon dried crushed red pepper ---> optional adds heat. If you use it chopped it again on the board.
    ½ cup of vodka
    ¾ cup whipping cream - add a little more if you like creamy sauce.
    ¾ cup of tomato sauce
    8 ounces of penne pasta
    4 ounces thinly sliced imported prosciutto, chopped (we use little choped chunks)---> need to ask the butcher to cut you a 1/4 inch think piece)
    2/3 cup grated Asiago cheese (2 ounces)
    2 tablespoons chopped fresh parsley
    2 tablespoons of chopped fresh basil or 2 teaspoons dried

    Heat oil in heavy 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 pan 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 reserve pasta cooking liquid if mixture is too dry. Season to taste with pepper. Transfer to large heated serving bowl. Sprinkle with remaining 1/3 cup of cheese and serve.