(4-6 serving)
Ingredients
• 4 oz. Unsalted butter
• 1 Tbsp minced garlic
• 3 oz. Prosciutto, chopped
• 8oz. Tomato, peeled chopped
• 2/3 cup Vodka
• 1 cup Heavy Cream
• 1/4 cup Basil chopped
• 3 cup Marinara Sauce (find it at Salsas y Marinados www.chefmariaamado.com)
• 1 cup Freshly grated Parmigiano-Reggiano Cheese
• Freshly ground black pepper
• 1 Pound penne rigate
• Prosciutto to garnish
• Do not add Salt
Preparation
1. Put a large skillet on the stove and turn the heat to medium. Add butter, garlic and prosciutto, let the garlic infuse into the butter, swirling the pan to prevent the garlic from burning.
2. Add the tomato and increase the heat to high, stirring frequently.
3. Add the vodka and let it evaporate, about 1 1/2 minutes.
4. Add heavy cream, basil, marinara sauce and Parmigiano cheese. Add the fresh black pepper. Cook for about 4-5 minutes at mediun heat. Taste and adjust the black pepper.
5. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until it is al dente.
6. Lift the pasta out of the water and add to the skillet with the sauce. Toss it and serve immediately. Garnish with prosciutto.
