ingredients.
- (1) lb penne pasta
- (2) oz proscuitto, sliced into strips
- (3) garlic cloves, minced
- (3) tbsp butter
- (1) cup vodka
- (1) 14 oz can crushed tomatoes or tomato sauce
- (1) cup heavy cream
- (2) tsp chili flakes — less if you don’t want spice
- (¾) cup parmesan cheese, grated
- (¾) cup green peas, frozen
- extra virgin olive oil
- salt & pepper
directions.
- Cook the pasta following the directions for al dente (this usually requires boiling a large pot of water, adding a healthy amount of salt, boiling the pasta for about 10 minutes and draining)
- While the water is being heated to boil the pasta, or while the pasta is cooking, you can crisp the strips of proscuitto by adding them to a sauté pan and cooking over medium-high heat for 2-3 minutes
- Drain crisped prosciutto on a paper towel and set aside
- After pasta is cooked and drained, drizzle with a couple tablespoons of extra virgin olive oil so the pasta doesn’t stick to itself while you prepare the vodka sauce
- In a large sauce pan over medium heat, melt the butter and add the minced garlic, cook for 1-2 minutes
- Add the vodka (off the stove if you have a gas range/ open flame — be careful!)
- Cook for a few minutes and then add the tomatoes, crushed pepper flakes and a pinch of salt and pepper — stir to combine
- Reduce the heat to low and add the heavy cream and parmesan cheese, stir well
- Add drained pasta to vodka sauce and stir
- Add frozen peas to dish and stir well to combine — the heat from the pasta will be enough to thaw the frozen peas
- Plate penne alla vodka and top with crisped prosciutto and an extra sprinkle of parmesan cheese
