Another easy pasta dish that’s frequently on our table.
Round up the following:
- 2 pounds Penne
- Olive Oil
- 6 to 8 ounces Prosciutto
- Garlic, the better part of a whole head, minced
- 2 large cans Diced Tomatoes
- Crushed Red Pepper
- Fresh Basil
- Parmesan or Asiago
Put a large pot of water on for the penne. In the meantime, dice the Prosciutto. Cut it into strips lengthwise.
Then cut in the other direction, into small chunks. Mince the garlic while you’ve got the cutting board and knife handy.
Barely cover the bottom of a large saute pan with olive oil and heat over medium heat.
Add prosciutto and cook, stirring occasionally, until it starts to brown.
Stir in garlic and cook until it softens.
Stir in tomatoes with all the juice, salt and crushed red pepper. Simmer for 15 to 20 minutes, stirring occasionally.
Pour in about a 1/2 cup of vodka and stir. Simmer another 15 minutes or so.
Turn off the heat and add torn basil leaves.
Stir in 1 cup cream. Keep warm over very, very low heat. In the meantime, cook the penne and drain.
Add drained penne to the mixture, stirring well over medium heat until well-blended.
Enjoy! And don’t forget lots of fresh Parmesan at the table.