This recipe is courtesy of Zach Lucchese, chef at Lucchese’s Italian Restaurant in Elkhart, Indiana. It’s great with chicken, Italian sausage, shrimp or mushrooms.
1 pound penne pasta
1 tablespoon extra-virgin olive oil
¼ yellow onion, diced
1 tablespoon garlic, minced
2 ounces Prosciutto Di Parma, diced
¼ cup vodka
24 ounces crushed plum tomatoes
2 teaspoons oregano, chopped
5–6 basil leaves, chopped
1½ cups heavy cream
1 tablespoon parsley, chopped
¼ cup Parmesan or Pecorino
Romano cheese, plus extra for garnish
Salt and pepper to taste
Bring 6 cups of salted water to boil. Add penne pasta and cook 8–10 minutes until al dente. Drain, reserving pasta water.
Heat olive oil over medium heat in a large skillet. Sauté onion, garlic and diced prosciutto until onion is translucent.
Deglaze pan with vodka, then add crushed tomatoes, oregano, 4–5 chopped basil leaves and heavy cream. Bring to a boil, then reduce heat and simmer for 9–10 minutes. Sauce should be a bright pink to orange-ish color.
Add Parmesan cheese and cooked penne to the sauce. Simmer for 1–2 minutes, adding 1–2 tablespoons reserved pasta water to bring sauce to desired thickness.
Serve in bowls garnished with chopped basil and Parmesan.… Read More