I created this recipe several years ago out of sheer desperation. It's adapted from a dish that I loved and ordered frequently at a fantastic family owned Italian restaurant in Saratoga Springs, NY called The Elms. I was crushed when they closed and I had no other choice but to try to replicate it at home. Their dish was simply called Fusilli with Vodka Sauce, and that was well before Vodka Sauce started appearing on every menu in America. It also wasn't anything like the versions I've been served anywhere else. It wasn't a "pink" sauce.
What I've found in restaurants other than The Elms, is that they use a standard Marinara base with a tiny bit of cream added to make it pink. I don't know why, but these sauces always give me horrible heartburn. (sorry if that's TMI lol) This version is instead, a cream based sauce with a little diced tomato tossed in just at the end of the preparation. It's very rich, but I don't make it often and when I do, it's so worth the calories. In moderation, of course. ;~)
Pasta With Prosciutto and Vodka Sauce
- 16 oz Pasta (preferably one with folds or ridges to hold the sauce)
- 2-3 Tbls Olive Oil
- 1/4 lb Prosciutto, thinly sliced
- 1 Lg Shallot, minced
- 1 Small Tomato, seeded and diced
- 1/4 C Vodka
- 1 Pint Heavy Cream
- 3/4 C Parmesan Cheese, grated
- Salt and Pepper
|In a large stockpot, bring 8 quarts of water to a boil. (Don't forget to salt the water liberally once it comes to a boil) Cook your pasta until it's just tender. Drain and keep warm.|
|Sautee Shallots and Prosciutto in Olive Oil until soft.|
|Add Vodka and Salt and Pepper to taste and cook until it's reduced to a slightly syrupy consistancy.|
|Toss reserved Pasta in with the sauce until some of the sauce is absorbed and pasta is fully reheated. Serve immediately, passing a little extra Parmesan for those who want it.|
|I serve mine with a tossed green salad, dressed right in the bowl with a light olive oil, white balsamic vinegar, kosher salt and some superfine sugar. It's fresh and slightly sweet and it accompanies the rich creamy pasta perfectly.|
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