Pennine With Vodka Rosé Sauce
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
450 g (1 lb) pennine
30 ml (2 tbsp) olive oil
125 ml (1/2 cup) onion, chopped
115 g (1/4 lb) prosciutto, in thin strips
3 cloves garlic, chopped finely
50 ml (1/4 cup) vodka
1 can, 796 ml (28 oz) diced tomatoes, with their liquid
50 ml (1/4 cup) 35% cream
15 ml (1 tbsp) fresh oregano, chopped
Salt and freshly ground pepper, to taste
- In a large pot, cook the pasta al dente according to package directions. Drain without rinsing and set aside.
- In a skillet, warm the olive oil over medium heat and wilt the onion with the prosciutto. Add the garlic and cook 1 minute.
- Add the vodka and cook until it has evaporated completely. Add the tomatoes and reduce until the sauce thickens.
- Add the cream and oregano, cook for 2 minutes and season with oregano, salt and pepper. Add the pasta and reheat while stirring gently to coat with sauce.
- Serve immediately.
Imported on 2011-01-20 20:26:46 — Original ID:2419