- 1/4 stick butter
- 1 small onion chopped
- 2 minced garlic cloves
- 1 tablespoon [15 mL] dried Italian seasoned crumbs
- 1 [16-ounce / 454-mL] can Italian plum tomatoes, chopped, juices reserved
- 3 ounces [85 g] sliced prosciutto or ham chopped
- 1/2 cup [125 mL] vodka
- 3/4 cup [190 mL] whipping cream
- 1 cup [225 g] grated Parmesan cheese
- 8 ounces [227 g] rigatoni
- Salt and pepper
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- Melt butter in heavy large skillet over medium heat.
- Add onion, garlic and Italian seasonings; sauté until onion is translucent, about 4 minutes.
- Add tomatoes, reserved juices and prosciutto and simmer 10 minutes, stirring occasionally.
- Add vodka and simmer 5 minutes.
- Add cream and 1/2 of Parmesan cheese.
- Simmer until sauce thickens slightly, about 4 minutes.
- Add rigatoni and stir until sauce coats pasta.
- Season with salt and pepper.
- Serve, sprinkled with remaining Parmesan cheese.
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