This receipe was adapted from Marianne. It is a rich dinner, elegant enough to be served at a dinner party. I serve it with an individual anti-pasta salad as a first course and crusty french bread.
- 1 lb dry penne pasta
- 1 teaspoon olive oil
- 3 cloves garlic, minced
- 2 ounces prosciutto (or any other cured ham such as Seranno or Virginia, chopped)
- 1⁄2 teaspoon red pepper flakes or 1 jalapeno pepper, chopped finely
- 1 (28 ounce) canpeeled tomatoes
- 2 tablespoons tomato paste
- 6 fluid ounces vodka
- 1 cup heavy cream
- 1 cup parmesan cheese
- 1⁄2 cup fresh basil leaf, chopped
- salt, to taste
- Cook pasta in a large pot of boiling lightly salted water for about 8-10 minutes or until al dente and then drain.
- Heat oil in large skillet or wok over medium heat.
- Saute garlic, prosciutto, and red pepper flakes for 1 minute.
- Stir in tomatoes and tomato paste and cook for 3 minutes.
- Stir in vodka and cream and simmer for 15 minutes.
- Stir in Parmesan and chopped basil.
- Add pasta and toss until evenly coated.
- Serve with additional Parmesan cheese if desired.