Ingredients
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1/4 stick Butteror margarine (do not use light)
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1 Onionsmedium sized, chopped
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2 cloves Garlicchopped
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1/4 lb Prosciuttothick slices, chopped
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1 cup Crushed Tomatoes
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1/4 cup Vodka
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6 oz Heavy Cream
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2 Egg Yolks
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1/2 cup Romano Cheeseor Parmesan, grated
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1 tbs Parsley
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to taste Salt
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to taste Black Pepper
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1 lb Penna Pastaor rigatoni pasta
Directions
Steps
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1
Done
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Fill a large pot with enough water to boil a pound of pasta. Add salt and heat until the water is boiling. |
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2
Done
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Saute garlic and onions in butter on medium heat. Add prosciutto and cook for 5 minutes. Stir occasionally. |
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3
Done
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Add tomatoes and vodka. Simmer for 20 minutes on low heat. Stir occasionally. |
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4
Done
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Cook the penne or rigatoni pasta according to the directions on the box/package. Time the pasta to be done about the time that the mixture on the stove is done simmering. |
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5
Done
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In a separate bowl combine the heavy cream, egg yolks, grated cheese and parsley. Set aside. |
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6
Done
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With about a minute left in the simmering add the cream/egg/cheese mixture to the saucepan and mix in. |
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7
Done
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Drain the pasta when finished cooking and put it in a large serving bowl. Pour the the sauce over the pasta and mix. Serve with grated Romano or Parmesan cheese and fresh black pepper. |
