pink vodka sauce
Dead simple. The key is caramelizing the prociutto and using vodka to deglaze the pan
prep time
10 Min
cook time
45 Min
method
Saute
yield
a lot (it freezes well)
Ingredients
- 2 tablespoons olive oil (not extra virgin)
- 3 cloves garlic, minced
- 1 - onion, diced small
- 1/2 pound procciutto, sliced thin and then chopped into 1/2-1 inch pieces
- 1 cup vodka
- 1 tablespoon italian herbs
- 2 cups heavy cream
- 2 cans (28oz) tomato puree
- 1 tablespoon sugar
- 1 cup romano cheese, grated
How To Make pink vodka sauce
-
Step 1Saute onion and garlic in olive oil until translucent. Add prociutto and saute until it's caramelized and crisp, about 10min.
-
Step 2Add vodka and scrape the pan until the pan looks clean underneath and the liquid is a uniform brown. Simmer for about 5min or until it no longer has a boozy smell.
-
Step 3Add seasoning and stir. Add cream and tomatoes and incorporate well. Add sugar and stir. Simmer for about 20min on low heat.
-
Step 4Add cheese and stir well to avoid cheese clumping at the bottom. Simmer for another 20min or so.
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Step 5Serve mixed with any kind of pasta, but tube-like pastas like rigatoni and penne work best. They seem to hold the sauce better.
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Step 6OPTIONAL: If you have fresh basil, add it with the 3rd step. Don't add it before, as I've found the higher heat seems to give it a bitter flavor, whereas simmering it with the tomatoes and cream at a lower heat brings out the lovely oils!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Category:
Other Sauces
Culture:
Italian
Tag:
#Quick & Easy
Ingredient:
Vegetable
Method:
Saute
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