• Joe Centineo

The Sunday Cookbook: Pasta in Homemade Corn-Free Vodka Sauce

Updated: Jan 19

Ingredients:

  • Olive oil

  • 4 cloves garlic, minced

  • 1 medium onion, diced

  • 2 ½ lbs plum tomatoes, about 10, diced

  • ½ cup vodka

  • ¼ lb prosciutto, chopped

  • ½ cup fresh basil, chopped

  • 1/2 pint heavy cream

  • salt and pepper, for taste

  • 1lb of pasta, cooked

Directions:

  1. In a large saucepan, add oil, butter, garlic, and onion, and sautee until translucent.

  2. Add in the tomatoes, salt, and pepper. Cook covered on a low flame for about 30 minutes.

  3. Then, add the vodka and cook uncovered for an additional 25 minutes.

  4. Mix in the prosciutto, basil, and heavy cream. Cook for an additional 5 minutes. Then remove from heat.

  5. Serve over penne pasta.

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Amanda MacGregor and Joseph Centineo

EST. 2013 | New Jersey, United States | contactamandamacgregor@gmail.com