Vodka sauce (or pink sauce as it's called in some places) are a little daunting to make. Any time you have a cream sauce stirring is the key to not scalding or burning your sauce. The ham and tomatoes help make the sauce much easier to maintain both flavorwise and heatwise. It's a thick, heavy, hearty sauce.
Proscciutto Vodka Sauce
1/4 lb. prosciutto ham, chopped
28 oz. can chopped tomatoes
1 tbsp. olive oil
1 tsp. chopped garlic
1 tbsp. parsley flakes
1 tbsp. crushed bay leaves
1 tsp. crushed red pepper
1/4 c. vodka
1 c. heavy cream
1/2 c. Parmesan cheese
1 lb pasta, cooked
Saute garlic in olive oil. Add crushed tomatoes, prosciutto, parsley, bay leaves, red pepper, vodka and simmer for about 10 minutes in medium heat. Add heavy cream to sauce and cook for 2 minutes in low heat. Mix pasta in sauce and add parmesan cheese. Mix again. (I use penne as is traditionally served with vodka sauce).
No comments:
Post a Comment