Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Glycemic Load
34
High
Nutrition per serving
Calories1559.2 kcal (78%)
Total Fat116.2 g (166%)
Carbs70.5 g (27%)
Sugars12.5 g (14%)
Protein38.1 g (76%)
Sodium1417.5 mg (71%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

1 stickbutter

½ cupextra virgin olive oil

0.5 lbsProsciutto di Parma
diced

2 cupsParmigiano-Reggiano
grated

1 lbPenne
pasta

0.5onion
diced

2cloves garlic
diced

2 Tbspfresh basil
chopped

2 Tbspfresh parsley
chopped

1 x 28 ozcan Italian peeled tomatoes
crushed

1 cupvodka

1 quartheavy whipping cream

salt
to taste

pepper
to taste
Instructions
Step 1
In a sauté pan, heat the olive oil and butter and begin to sauté the prosciutto. Stir in the onions and garlic and cook until browned
Step 2
Add the 8 ounces of vodka and reduce.
Add crushed tomatoes and let cook for about 20 minutes.
Step 3
During the 20 minutes - Add salt and pepper to taste and stir in the heavy whipping cream and 1 cup of the Parmigiano-Reggiano (half). Reduce heat and simmer for the remaining time.
Step 4
After 20 minutes, add the parsley and basil.
Simmer another minute and set aside.
In a separate pot, cook penne in salted water until al dente.
Step 5
Drain water and in the same pot with pasta, add the sauce and toss together with the pasta.
Step 6
Top mixture with the remaining cup of Parmigiano-Reggiano.
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