Ingredients:
1/2 lb dried penne pasta
4 tablespoons butter
1/4 lb prosciutto di Parma, diced
1 ounce vodka
1 1/2 cups heavy cream
1/4 cup parmigiano-reggiano cheese
1/4 cup fresh basil ( chiffonade, i.e. rolled and sliced thinly)
1 -2 tablespoon tomato paste
Directions:
Cook pasta according to package directions.
Meanwhile, melt butter over medium heat in heavy large skillet.
Add prosciutto and cook, stirring until slightly browned.
CAREFULLY add the vodka and flame, shaking the pan until the flames die down.
Raise the heat to medium high and add the heavy cream.
Cook, stirring until sauce slightly thickens and will coat the back of a spoon.
Stir in the tomato paste, a little at a time, just until the sauce turns pink. Add the parmigianno-reggiano and stir.
Drain the pasta thoroughly and add to the pan, stirring or tossing to combine.
Sprinkle with basil and serve.
Servings: 4
Time preparation: 5 min.
Time total: 15 min.