Dead simple. The key is caramelizing the prociutto and using vodka to deglaze the pan
Provided by Jennifer Chaiken
Categories Other Sauces
Time 55m
Number Of Ingredients 10
Steps:
- 1. Saute onion and garlic in olive oil until translucent. Add prociutto and saute until it's caramelized and crisp, about 10min.
- 2. Add vodka and scrape the pan until the pan looks clean underneath and the liquid is a uniform brown. Simmer for about 5min or until it no longer has a boozy smell.
- 3. Add seasoning and stir. Add cream and tomatoes and incorporate well. Add sugar and stir. Simmer for about 20min on low heat.
- 4. Add cheese and stir well to avoid cheese clumping at the bottom. Simmer for another 20min or so.
- 5. Serve mixed with any kind of pasta, but tube-like pastas like rigatoni and penne work best. They seem to hold the sauce better.
- 6. OPTIONAL: If you have fresh basil, add it with the 3rd step. Don't add it before, as I've found the higher heat seems to give it a bitter flavor, whereas simmering it with the tomatoes and cream at a lower heat brings out the lovely oils!
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