Directions
- 1Heat some olive oil.
- 2Add your diced shallot.
- 3After about a minute, add your garlic.
- 4Once the garlic is nice and fragrant, throw in your sprig of basil and your prosciutto.
- 5Once the fat starts to come off the prosciutto, add your vodka.
- 6Add in your tomatoes and a pinch of salt.
- 7Bring this up to a light simmer.
- 8Remove your basil sprig.
- 9Add in your broth and your pasta.
- 10Bring this up to a simmer and let it go for about 10-15 minutes.
- 11Once your pasta's cooked, add your heavy cream.
- 12Add your red pepper flakes.
Ingredients
- 2 tbsp olive oil
- 1 diced shallot
- 3 garlic cloves
- 1 basil sprig
- 3 oz prosciutto
- 18 oz puréed san marzano tomatoes
- 1 pinch salt
- 1 cup beef broth
- 6 oz pasta
- 0.75 cup heavy cream
- 1 tsp red pepper flakes
- 0.33 cup shredded parmigiano regianno
Tips
- The cook mentions that Italians might hate them for this recipe, but it's delicious.
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