Rigatoni in Vodka Sauce
2 Tbs olive oil 1 small onion, chopped 2-4 cloves garlic, finely chopped 1 Tbs Italian herb mixture 16 oz canned Italian plum tomatoes, chopped and liquid reserved 3 oz chopped prosciutto or cooked ham 1/2 cup vodka 3/4 cup heavy cream 1 cup freshly grated Parmesan cheese Salt and freshly ground pepper to taste 1 lb rigatoni or other tubular pasta, cooked according to the package directions and drained
Heat the olive oil in a large skillet (large enough to hold the cooked pasta) over moderate heat and saute the onion, garlic, and Italian herbs for 5 minutes. Add the tomatoes, their reserved liquid, and the prosciutto and simmer 10 minutes, stirring occasionally. Add the vodka and simmer 5 minutes. Add the cream, 1/2 cup of the Parmesan, salt, and pepper. Simmer until the sauce is slightly thickened, about 5 minutes. Add the cooked rigatoni and stir to coat with the sauce. Serve garnished with the remaining Parmesan.
Serves 4 to 6.
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