pennoni and vodka sauceSubmitted by: KORY82202
Introductionvegetarian if take out prosciutto vegetarian if take out prosciutto
Butter, salted, 3 tbsp(remove)
*Extra Virgin Olive Oil, 8 tbsp(remove)
Shallots, 4 tbsp chopped(remove)
Garlic, 5 cloves(remove)
Basil, 5 leaves(remove)
canned crushed tomatoes with basil, 6.5 cup(remove)
Vodka, 8 fl oz(remove)
Parmesan Cheese, grated, .5 cup(remove)
shoprite pennoni, 8 serving(remove)
*Prosciutto, 1 oz(remove)
Heavy Whipping Cream, 1 cup, fluid
Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Add Prosciutto and stir. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KORY82202.