Penne a la Vodka

Contributed by

Ann Daly

Ingredients

• 1 lb. penne
• 1/2 lb. thinly-sliced prosciutto
• 4 tbsp. butter
• 2 tbsp. minced shallots
• 1/2 c. vodka
• 2 c. heavy cream
• 2 1/2 c. thick tomato puree
• grated locatelli cheese

Step by step

• Bring a large pot of water to a boil and cook the pasta al dente.
• Finely dice the prosciutto.
• Melt the butter in a large frying pan.
• Add shallots to frying pan and saute until tender, 2-3 minutes.
• Add prosciutto and cook over lower heat for 10 minutes.
• Add the vodka, stirring well. Carefully ignite with a match and stir gently until flames subside.
• Add heavy cream and tomato puree. Stir well until blended to a light pink color.
• Cover and simmer gently over low heat for thirty minutes, stirring occasionally.
• When pasta is cooked, drain well and toss with sauce.
• Garnish with cheese and serve.
• Serves 4-6.