Best Proscuitto Shallot Vodka Sauce Recipes

PENNE RUSSO A LA VODKA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large skillet or wok over medium heat. Saute garlic, prosciutto and red pepper flakes for 1 minute. Stir in tomatoes, and cook for 3 minutes. Stir in vodka and cream. Simmer 15 minutes, or until thickened. Stir in Parmesan and chopped basil. Toss with pasta until evenly coated.

PENNE ALLA VODKA

Steps:

• In a wide pot big enough to hold all the pasta and sauce, melt the butter.
• add the garlic and cook until golden brown.
• stir in the proscuitto and cook for a a minute or two.
• add the tomatoes, crushed pepper, pepper and salt.
• simmer for 5 minutes.
• stir in the cream and cook for 2 minutes stirring alot.
• add the vodka and cook until it no longer smells strongly of vodka (about 3-5 minutes).
• cook the pasta as directed on box but al dente.
• add the pasta to the pot with the sauce and mix until it is all coated over the pasta.
• toss with the cheese and serve immediately.

PENNE A LA VODKA WITH CRISPY PROSCIUTTO

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.