Friday, August 5, 2011

Vodka Cream Sauce

Served this the other night over rigatoni with a side Caesar salad and French bread and it was completely devoured.  The secret ingredient is prosciutto (pancetta would be good, too!) 
1/4 pound prosciutto, chopped
2c. heavy cream
1 (28oz.) can crushed tomatoes
1 1/2oz. vodka
1 (7oz.) jar roasted red peppers
2 TBSP parsley, chopped
2 tsp. garlic powder
1 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. crushed red pepper flakes
1c. Parmesan cheese, grated

1.  Drain roasted peppers, reserving about 1/4c. liquid.  Cut peppers into small to medium strips.

2.  Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, salt, black pepper, and crushed red pepper in a saucepan.

3.  Cover and cook over medium heat, stirring often, until the sauce comes to a boil.

4.  Reduce heat, and simmer, covered, for 30 minutes.

5.  Stir cheese into the sauce and serve immediately.

Makes enough sauce for 1lb. of pasta.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...