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Cuisine:
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Italian |
Type:
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Main Course |
Serves:
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Source:
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Bon Appétit/January 93 |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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2 tbs (1/4 stick) butter 1 small onion, chopped 2 garlic cloves, minced 1 tbs dried Italian herb blend 1 16oz. can Italian tomatoes, chopped, juices reserved 3 oz. sliced prociutto or ham, chopped 1/2 cup vodka 3/4 cup whipping cream 1 cup grated Parmesan cheese 8 oz. rigatoni or other tubular pasta, freshly cooked |
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Instructions:
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Melt butter in heavy large skillet over medium-high heat. Add onion, garlic and Italian seasonings and sauté until onion is translucent, about 4 minutes. Add tomatoes, reserved juices and prosciutto and simmer 10 minutes, stirring occasionally. Add vodka and simmer 5 minutes. Add cream and 1/2 cup Parmesan. Simmer until sauce thickens slightly, about 4 minutes. Add rigatoni and stir until sauce coats pasta. Season with salt and pepper. Pass remaining 1/2 cup Parmesan for topping. |
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Related recipes: None |
2001-03-10