Ingredients
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1 lb dry penne pasta
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1 teaspoon olive oil
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3 cloves garlic, minced
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2 ounces prosciutto (or any other cured ham such as Seranno or Virginia, chopped)
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1/2 teaspoon red pepper flakes or 1 jalapeno pepper, chopped finely
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1 (28 ounce) can peeled tomatoes
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2 tablespoons tomato paste
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6 fluid ounces vodka
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1 cup heavy cream
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1 cup parmesan cheese
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1/2 cup fresh basil leaf, chopped
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salt, to taste
Instructions
- 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.