Penne alla Vodka
The Sopranos Family Cookbook
|
3 T
|
unsalted
butter
|
|
2
|
large
cloves of garlic, finely chopped
|
|
2 oz
|
thinly
sliced prosciutto, cut into thin strips
|
|
1
|
28-32
oz can Italian peeled tomatoes, drained and coarsely chopped
|
|
1/2 t
|
crushed
red pepper
|
|
1/2 C
|
heavy cream
|
|
1/4 C
|
vodka
|
|
|
Salt (to taste)
|
|
1 lb
|
penne
|
|
1/2 C
|
freshly grated
Parmigiano-Reggiano
|
- In a skillet large enough to
hold the cooked pasta, melt the butter over medium heat. Add the garlic
and cook until golden, about 2 minutes. Stir in the prosciutto and cook
for 1 minute.
- Add
the tomatoes and crushed pepper and simmer for 5 minutes. Stir in the
cream and cook, stirring well, for 1 minute. Add the vodka and cook for 2
minutes. Season to taste with salt.
- Meanwhile,
bring at least 4 quarts of water to a boil in a large pot. Add the pasta
and salt to taste. Cook stirring frequently until the penne is al dente,
tender yet still firm to the bite. Drain the pasta, reserving some of the
cooking water.
- Add the pasta to the skillet
with the sauce and toss the pasta until it is well coated. Add a little
of the reserved cooking water if the sauce seems too thick. Add in the
cheese and toss again. Serve immediately.
Notes:
á
Serves 4 to 6