| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian4 | 1 | servings |
INGREDIENTS
| 1 | 28 oz can crushed tomatoes | |
| 1 | Clove garlic; chopped | |
| 4 | sl | Prosciutto |
| 1/2 | Stick butter | |
| 1/2 | c | Heavy cream |
| 1/4 | c | Vodka |
| 1/2 | ts | Hot pepper flakes |
| 1 | ds | Salt |
| 1 | Box penne or rigatoni |
INSTRUCTIONS
Cut prosciutto or bacon into small pieces. Melt butter and sauté.proscuitto and garlic until lightly browned. Add tomatoes, pepper flakes and salt and cook for 1 hour stirring occasionally. Keep partially covered so that the sauce can reduce. When sauce has reduced to about half, add heavy cream and vodka, bring to a boil, stirring constantly. Simmer for 1/2 hour and serve over Penne, Rigatoni, or other "shaped" pasta. NOTE: If sauce becomes too thick, add either more cream or some water. Per serving: 2973 Calories (kcal); 168g Total Fat; (53% calories from fat); 268g Protein; 65g Carbohydrate; 922mg Cholesterol; 26278mg Sodium Food Exchanges: 0 Grain(Starch); 36 1/2 Lean Meat; 11 1/2 Vegetable; 0 Fruit; 18 Fat; 0 Other Carbohydrates Recipe by: Foodview Converted by MM_Buster v2.0n.
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