Spaghetti with Pepper Vodka Sauce
Note: The original recipe includes broccoli, snow peas and plum tomatoes. I leave out the broccoli and snow peas, and use cherry tomatoes. I also increase the vodka and use a couple teaspoons of red pepper flakes, as most of my family likes things really spicy. Do not be alarmed if it seems too saucy when you combine the pasta and tomato mixture. The pasta will absorb the sauce as it sits. Often this even better the next day as the sauce continues to infuse the pasta in the refrigerator. I love it with coffee for breakfast! This is my version:
Ingredients:
- Box of tiny cherry or grape tomatoes
1 pound spaghetti
2 Tablespoons olive oil
1 Tablespoon minced garlic
¼ pound sliced prosciutto, cut into ¼” strips
2 teaspoons organic red pepper flakes
1 cup lemon flavored vodka (I prefer Absolut citron)
½ cup Pecorino cheese
½ cup of cream or half and half
Bunch of basil, chopped
Organic Freeze-dried chives, chopped
Fine sea salt and organic ground black pepper to taste
- Cook spaghettini to al dente, keeping in mind it will cook a little more in the sauce. Reserve ½ cup of the cooking water and set aside. Drain pasta in colander.
- Sautee prosciutto in olive oil until crisp, then add garlic and red pepper flakes, being careful not to burn the garlic.
- Add the tomatoes. Cook until they pop. Snip larger ones in half with scissors. Season with salt and pepper.
- Add reserved pasta water (helps sauce adhere to pasta), vodka, cream and salt and pepper; stir and simmer for one or two minutes.
- Add spaghettini to sauce. Toss with basil, chives and cheese before serving.