(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
