Penne a la vodka

Ingredients: 1/4 pound prosciutto, chopped 1 pound penne pasta 1 28-oz. can diced tomatoes (not crushed tomatoes) 1 T olive oil 1 clove garlic, minced 1 T parsley flakes 3 bay leaves 1 t crushed red pepper 1/4 C vodka 1 C heavy cream (whipping cream) 1/2 C Parmesan cheese

1. Saute garlic in olive oil. 2. Add crushed tomatoes, prosciutto, parsley, bay leaves, red pepper, vodka and simmer for about 10 minutes in medium heat. 3. Cook penne and drain. 4. Remove bay leaves. Add heavy cream to sauce and cook for 2 minutes in low heat. Mix penne in sauce and add Parmesan cheese. Mix again. 5. Serve with garlic bread and a salad.

Serves: 4

Source: A friend got the recipe off of the rec.food.recipes newsgroup. It was posted by Fred Towner <townerf@cyberlink.bc.ca . I've changed it slightly (bay leaves instead of crushed bay and 1 garlic clove instead of 1tsp garlic).

Note: 1) 18% cream works as well as 36% cream (whipping cream). Anything less than that is too runny. 2) Definitely have bread on hand to soak up extra sauce. 3) If there are only 2 of us eating, I cook half of the penne and use half of the sauce and 1/4C parmesan. I then freeze the remaining sauce. When I use the frozen sauce, I heat it (microwave) and combine it with 8oz penne (cooked) and 1/4C parmesan.

Contributed by Teresa Salter

Course: 
Mains