| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian, Pasta | 6 | Servings |
INGREDIENTS
| 1 | c | Heavy cream |
| 1 | lb | Spinach fettucini; cooked as directed |
| 1 | md | Onion; chopped |
| 4 | tb | Butter |
| 16 | oz | Tomato; drained |
| 8 | oz | Tomato sauce |
| 2/3 | c | Vodka |
| 1/4 | lb | Prosciutto (or ham); diced |
| 1 | c | Frozen green peas; thawed |
| Parmesan cheese; to taste | ||
| Locatelli cheese, grated; to taste |
INSTRUCTIONS
Cook pasta. Meanwhile, over med. heat, cook onion in hot butter until tender, about 5 minutes. Blend in cream--heat just to boiling. Add remeaining ingredients and heat through. Toss with the hot, drained pasta. Serve with the cheese sprinkled over. NOTES : Copied by Tom Shunick
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