Vodka Sauce
Yet another vodka saue recipe (I searched and there are at least 22 on BO.com) This one is easy and very tasty. Serve over penne or your favorite pasta with plenty of fresh grated parmesan and some crusty bread to sop up the extra sauce.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
advance
spicy
vodka
pasta
sauces
main dish
italian
tomatoes
dinner
winter
tangy
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 2 tablespoons fresh basil chopped
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley
- 1 cup vodka
- 1 teaspoon red pepper flakes crushed
- 3/4 pound prosciutto chopped
- 1 large clove garlic minced
- 1 28-oz can roma tomatoes with juice
- 2 8-oz can tomato sauce
- Carbohydrate 8.07569735375 g
- Cholesterol 63.75352038125 mg
- Fat 20.7547639884375 g
- Fiber 1.87747499956191 g
- Protein 10.6873759928125 g
- Saturated Fat 8.696855126375 g
- Serving Size 1 1 Serving (242g)
- Sodium 1105.69050089375 mg
- Sugar 6.19822235418809 g
- Trans Fat 1.145578686875 g
- Calories 319 calories
In a small bowl, combine vodka and red pepper flakes. Set aside for 1 hour. Heat olive oil in a large skillet over medium heat. Saut prosciutto, garlic, parsley, basil, salt and pepper until prosciutto is evenly brown. Pour in vodka mixture, and simmer 10 minutes. Crush tomatoes, and stir in with 2 cans of tomato sauce, and 1 (8 ounce) can water. Simmer 15 minutes. Stir in 1 cup heavy cream, and cook 2 minutes - do not allow mixture to boil.
