Rigatoni in Vodka Sauce

Recipe Ingredients:
2 Tbs (30 ml) olive oil
1 small onion, chopped
2-4 cloves garlic, finely chopped
1 Tbs (15 ml) Italian herb mixture
16 oz (454 g) canned Italian plum tomatoes, chopped and liquid reserved
3 oz (80 g) chopped prosciutto or cooked ham
1/2 cup (125 ml) vodka
3/4 cup (180 ml) heavy cream
1 cup (250 ml) freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
1 lb (450 g) rigatoni or other tubular pasta, cooked according to the package directions and drained

Preparation:
Heat the olive oil in a large skillet (large enough to hold the cooked pasta) over moderate heat and saute the onion, garlic, and Italian herbs for 5 minutes. Add the tomatoes, their reserved liquid, and the prosciutto and simmer 10 minutes, stirring occasionally. Add the vodka and simmer 5 minutes. Add the cream, 1/2 cup (125 ml) of the Parmesan, salt, and pepper. Simmer until the sauce is slightly thickened, about 5 minutes. Add the cooked rigatoni and stir to coat with the sauce. Serve garnished with the remaining Parmesan. Serves 4 to 6.




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