This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- ½ yellow onion, finely minced
- 2 to 3 cloves minced garlic
- 4 ounces prosciutto, chopped
- 1 (28 oz) can San Marzano tomatoes, crushed finely with hands
- 1/2 cup vodka
- ¼ t. Cayenne or red pepper flakes
- 2/3 cup heavy cream
- 1 t. Dried oregano
- ½ cup freshly shredded parmesan cheese, divided
- Salt and pepper to taste
- 1/4 cup chopped fresh basil
- 1 lb. penne pasta, cooked according to package directions, pasta water reserved
Directions:
Step 1: Heat the oil in a large saute pan over medium heat. Add onion and prosciutto. Saute until the onion begins to soften, about 4 minutes. Add the garlic and cayenne or red pepper flakes and continue to cook the mixture for another minute.
Step 2:Remove the pan from the heat and add the crushed tomatoes and vodka. Return to medium-high heat and bring to a simmer. Once simmering, reduce the heat to low and let the mixture simmer, stirring occasionally, for 15 minutes. Stir the cream and oregano into sauce and heat for 2 minutes. Stir in parmesan and basil.
Step 3: Add the cooked pasta to the pot and toss to well coat. If the sauce is too thick, thin a little at a time with the pasta water. Serve warm with the remaining parmesan and garnish with more basil if desired.
