ciao bella vodka sauce
This recipe is another that I am really proud of! It is an adaptation from a a friend's recipe. Her's is left chunky. I had to tweak the amount of cream that makes it velvety and Vodka to increase the nutty flavor that is indicative to Vodka sauces. This also freezed beautifully. It is now a family favorite, even by my own Mother. Enjoy!
prep time
20 Min
cook time
40 Min
method
Refrigerate/Freeze
yield
2 1/2 quarts
Ingredients
- 2 sticks unsalted butter
- 1 medium onion, chopped
- 1 teaspoon minced garlic, about 2 cloves
- 1/2 teaspoon basil, dried
- 1/2 teaspoon oregano, dried
- 1 tablespoon parsley flakes
- 4 cans (15 oz) tomatoes, canned italian-style and diced, no salt added (with basil,oregano, and garlic) i use del monte
- 1/2- 1 tablespoons salt
- - pepper to taste
- 1/4 pound prosciutto, sliced thin and chopped
- 1 cup vodka
- 1 pint light cream or 2 cans of evaorated whole milk
How To Make ciao bella vodka sauce
-
Step 1In a large pot melt butter and saute onion until translucent. Add garlic and all the dry herbs and saute 2-3 minutes or until fragrant.
-
Step 2Add tomatoes, salt and pepper and puree tomato mixture in a food processor, hand held blender or blender. Return pureed mixture back to the pot. Simmer for about 15 minutes.
-
Step 3Add prosciuto and vodka. Simmer 10-15 minutes more. Slowly add cream, heat through another 5-10 minutes. Do not boil or the cream will break. Serve over penne pasta cooked al dente.
- 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
Culture:
Italian
Category:
Other Sauces
Keyword:
#sauce
Keyword:
#vodka
Ingredient:
Vegetable
Method:
Refrigerate/Freeze
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