My family and I recently went to my nieces 18th birthday party and they served penne vodka. The sauce was from a local Italian deli and was delicious. My wife turned to me and said “You should try making this.” That was all that needed to be said.
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1/4 cup olive oil
1 shallot, minced
3 cloves of garlic, pressed
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons dried oregano
¼ lb prosciutto chopped
1 cup vodka
2 (28-ounce) cans crushed tomatoes
Ground black pepper
1 pound penne pasta
3/4 to 1 cup heavy cream
Grated Asiago cheese
1/3 cup chopped basil
1Preheat oven to 350 degrees F.
2Heat the olive oil in a 3 quart oven proof sauté pan over medium heat. Add the shallot and garlic and cook for about 5 minutes. Add the prosciutto, red pepper flakes, and dried oregano and cook for 2-3 minute more. Add the vodka and continue cooking reducing the mixture by half.
3Add the crushed tomatoes to the pan. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan in the preheated oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.
4Boil a large pot of salted water and cook the pasta according to the directions on the box. Drain and set aside.
5Place the tomato mixture in a food processor and puree until the sauce is a smooth.
6Return the sauce to the pan and reheat. Mix in the heavy cream and simmer for 10 minutes. Toss the pasta and Asiago cheese into the sauce and cook for 2 minutes. Sprinkle with Asiago cheese and some fresh chopped basil. Serve with bread.