Proscuitto Shallot Vodka Sauce Recipes
PERFECT VODKA SAUCE WITH PROSCIUTTO
I adopted this recipe in Aug. 2006 & will add input whenever I prepare it. It originally was posted Dec 11, 2002. Original comments: "The best vodka sauce I've ever had. Restaurants wish they had this recipe. Really, it's true."
Provided by newspapergal
Categories Sauces
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large frying/saute pan add oil, butter and garlic, saute on low flame until oil starts to bubble.
- Add tomatoes, salt and pepper.
- Cook covered on a low flame for about 30 minutes.
- Add vodka.
- Cook uncovered for 25 minutes.
- Add prosciutto-- cook 5 more minutes.
- Add basil and heavy cream-- cook just 5 more minutes.
- SERVE IT NOW!
- I like this over penne pasta.
- I only use Barilla.
PROSCUITTO-SHALLOT VODKA SAUCE
This vodka sauce was developed in a attempt to make a different Sunday dinner. It soon became the most requested dish I make.
Provided by Nancy Caliendo-Fiorentino
Categories Meat Pasta Sauce
Time 30m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 374.7 calories, Carbohydrate 5.4 g, Cholesterol 106.5 mg, Fat 32.8 g, Fiber 0.6 g, Protein 7.4 g, SaturatedFat 17.4 g, Sodium 664.6 mg, Sugar 1.6 g
PROSCUITTO-SHALLOT VODKA SAUCE
This vodka sauce was developed in a attempt to make a different Sunday dinner. It soon became the most requested dish I make.
Provided by Nancy Caliendo-Fiorentino
Categories Meat Pasta Sauce
Time 30m
Yield 8
Number Of Ingredients 7
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
Nutrition Facts : Calories 374.7 calories, Carbohydrate 5.4 g, Cholesterol 106.5 mg, Fat 32.8 g, Fiber 0.6 g, Protein 7.4 g, SaturatedFat 17.4 g, Sodium 664.6 mg, Sugar 1.6 g
PENNE A LA VODKA WITH CRISPY PROSCIUTTO
A vodka-tomato sauce adorning penne pasta sprinkled with crispy prosciutto and dusted with Parmesan cheese. Divine!! From thefood-e.com.
Provided by gailanng
Categories Penne
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 768.2, Fat 23.4, SaturatedFat 11.5, Cholesterol 61.7, Sodium 409.6, Carbohydrate 108.4, Fiber 16.3, Sugar 0.1, Protein 16.1
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