Time 2h Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
In a large frying/saute pan add oil, butter and garlic, saute on low flame until oil starts to bubble. Add tomatoes, salt and pepper. Cook covered on a low flame for about 30 minutes. Add vodka. Cook uncovered for 25 minutes. Add prosciutto– cook 5 more minutes. Add basil and heavy cream– cook just 5 more minutes. SERVE IT NOW! I like this over penne pasta. I only use Barilla.
Time 30m Yield 8 Number Of Ingredients 7 Steps:
Heat olive oil in a skillet over medium heat; cook and stir tomatoes, prosciutto, and shallots in hot oil until liquid cooks off, about 5 minutes. Add cream to shallot mixture; bring to a boil. Stir vodka into cream mixture, return to a boil while stirring constantly, reduce heat to low, and season with salt and pepper. Cover the skillet with a lid and cook until flavors blend, about 3 minutes. Remove from heat and let stand until sauce thickens slightly, about 3 minutes more.
Time 30m Yield 8 Number Of Ingredients 7 Steps:
Heat olive oil in a skillet over medium heat; cook and stir tomatoes, prosciutto, and shallots in hot oil until liquid cooks off, about 5 minutes. Add cream to shallot mixture; bring to a boil.n Stir vodka into cream mixture, return to a boil while stirring constantly, reduce heat to low, and season with salt and pepper. Cover the skillet with a lid and cook until flavors blend, about 3 minutes. Remove from heat and let stand until sauce thickens slightly, about 3 minutes more.n
Time 55m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 375°F. Arrange sliced prosciutto on a foil-lined baking sheet, and bake for 15-20 minutes or until dark red and very crispy, then remove from oven and allow to cool completely. In the meantime, heat olive oil over medium heat in a medium saucepan and cook shallots and garlic until softened, about 5 minutes. Add tomatoes and vodka, stir well and simmer for 10 minutes to cook off the alcohol. Add heavy cream and parmesan cheese and stir until sauce thickens, add salt to taste, then remove from heat. Cook pasta according to instructions, drain and return to pot. Crumble cooled prosciutto with your hands to create shards. Toss pasta with sauce and divide into four bowls. Garnish with parmesan cheese and crispy prosciutto and serve with crusty Italian bread.
