The Sunday Cookbook: Pasta in Homemade Corn-Free Vodka Sauce
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
In a large saucepan, add oil, butter, garlic, and onion, and sautee until translucent.
Add in the tomatoes, salt, and pepper. Cook covered on a low flame for about 30 minutes.
Then, add the vodka and cook uncovered for an additional 25 minutes.
Mix in the prosciutto, basil, and heavy cream. Cook for an additional 5 minutes. Then remove from heat.
Serve over penne pasta.