Tuesday, August 12, 2008

Cavatappi with Vodka Sauce

1 and lb. cavatappi pasta
3 cloves garlic, minced
1 medium onion, minced
One half cup vodka
One half pound prosciutto, cut up in small pieces
2 28-oz. cans plum tomatoes
1 cup fat fee half and half cream
1 1/2 tsp. crushed red pepper
1/4 C fresh basil
2 cups frozen peas
One cup grated Romano cheese

Saute onion and garlic in a pan with olive oil until brown, about 5 minutes. Add prosciutto and saute for 3-5 minutes to crisp it up. Add tomatoes and liquid. Cook down for about 10-15 minutes. Add crushed red pepper, basil and peas and cook over medium heat for 5 minutes. Add heavy cream,cheese and vodka and cook for 5 more minutes until sauce thickens. Meanwhile, in a separate pot, boil pasta until it is al dente and drain. Serve with extra cheese.

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