| 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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