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“Really enjoy this recipe - easy enough for a weekday and tasty enough for company!”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In 10 inch heavy frypan, heat oil over medium-low heat. Add prosciutto; saute for 3-5 minutes or until crisp. With slotted spoon, remove prosciutto; set aside.
  2. Add onion and garlic to frypan; saute for 3 minutes or until onion is tender. Add tomatoes, vodka, oregano and red chili flakes; increase heat to medium and bring to a boil. Reduce heat to medium-low and cook at a slow boil for 25 minutes or until slightly thickened, stirring occasionally.
  3. Add basil with 5 minutes left in boiling time.
  4. Remove from heat and stir in cream; return to heat and cook from low heat for 1 minute just until heated through (do not boil). Remove from heat. Add salt and pepper to taste.
  5. Add tomato mixture to cooked pasta; toss. Sprinkle with prosciutto, parsley and cheese.

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