The Sunday Cookbook: Pasta in Homemade Corn-Free Vodka Sauce
Updated: Jul 2
¼ lb prosciutto, chopped
4 cloves garlic, chopped
2 ½ lbs plum tomatoes, diced (about 10)
1 onion, medium
1 tbsp butter
1/2 pint heavy cream
Olive oil, to cover 1/4 inch thick
½ cup fresh basil, chopped
salt and pepper, to taste
1lb of pasta, cooked
½ cup vodka
In a large sauce pan add oil, butter, garlic and onion, saute until translucent
Add tomatoes, salt and pepper.
Cook covered on a low flame for about 30 minutes.
Cook uncovered for 25 minutes.
Add prosciutto-- cook 5 more minutes.
Add basil and heavy cream-- cook just 5 more minutes.
Serve over penne pasta.