Proscuitto Shallot Vodka Sauce Recipes

Steps:

• In a wide pot big enough to hold all the pasta and sauce, melt the butter.
• add the garlic and cook until golden brown.
• stir in the proscuitto and cook for a a minute or two.
• add the tomatoes, crushed pepper, pepper and salt.
• simmer for 5 minutes.
• stir in the cream and cook for 2 minutes stirring alot.
• add the vodka and cook until it no longer smells strongly of vodka (about 3-5 minutes).
• cook the pasta as directed on box but al dente.
• add the pasta to the pot with the sauce and mix until it is all coated over the pasta.
• toss with the cheese and serve immediately.

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir tomatoes, prosciutto, and shallots in hot oil until liquid cooks off, about 5 minutes. Add cream to shallot mixture; bring to a boil.
• Stir vodka into cream mixture, return to a boil while stirring constantly, reduce heat to low, and season with salt and pepper. Cover the skillet with a lid and cook until flavors blend, about 3 minutes. Remove from heat and let stand until sauce thickens slightly, about 3 minutes more.

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir tomatoes, prosciutto, and shallots in hot oil until liquid cooks off, about 5 minutes. Add cream to shallot mixture; bring to a boil.n
• Stir vodka into cream mixture, return to a boil while stirring constantly, reduce heat to low, and season with salt and pepper. Cover the skillet with a lid and cook until flavors blend, about 3 minutes. Remove from heat and let stand until sauce thickens slightly, about 3 minutes more.n

Steps:

• Preheat oven to 375°F.
• Arrange sliced prosciutto on a foil-lined baking sheet, and bake for 15-20 minutes or until dark red and very crispy, then remove from oven and allow to cool completely.
• In the meantime, heat olive oil over medium heat in a medium saucepan and cook shallots and garlic until softened, about 5 minutes.
• Add tomatoes and vodka, stir well and simmer for 10 minutes to cook off the alcohol.
• Add heavy cream and parmesan cheese and stir until sauce thickens, add salt to taste, then remove from heat.
• Cook pasta according to instructions, drain and return to pot.
• Crumble cooled prosciutto with your hands to create shards.
• Toss pasta with sauce and divide into four bowls.
• Garnish with parmesan cheese and crispy prosciutto and serve with crusty Italian bread.

Steps:

• In a small bowl, combine vodka and red pepper flakes. Set aside for 1 hour.
• Heat olive oil in a large skillet over medium heat. Saute prosciutto, garlic, parsley, basil, salt and pepper until prosciutto is evenly brown. Pour in vodka mixture, and simmer 10 minutes. Crush tomatoes, and stir in with 2 cans of tomato sauce, and 1 (8 ounce) can water. Simmer 15 minutes. Stir in 1 cup heavy cream, and cook 2 minutes.