Ingredients:
1 tsp. crushed red pepper flakes
2 Tbsp. Tuscan Herb Olive Oil
3/4 lb. prosciutto, chopped
1 large clove garlic, minced
2 Tbsp. chopped, fresh parsley
2 Tbsp. chopped, fresh basil
salt and pepper to taste
1 - 28 oz. can roma tomatoes, with juice
2 - 8 oz. can tomato sauce
1 c. heavy cream
1 tsp. crushed red pepper flakes
2 Tbsp. Tuscan Herb Olive Oil
3/4 lb. prosciutto, chopped
1 large clove garlic, minced
2 Tbsp. chopped, fresh parsley
2 Tbsp. chopped, fresh basil
salt and pepper to taste
1 - 28 oz. can roma tomatoes, with juice
2 - 8 oz. can tomato sauce
1 c. heavy cream
Instructions:
In a small bowl, combine vodka and red pepper flakes. Set aside for 1 hour. Heat olive oil in a large skillet over medium heat. Sauté prosciutto, garlic, parsley, basil, salt and pepper until prosciutto is evenly brown. Pour in vodka mixture, and simmer 10 minutes. Crush tomatoes, and stir in with 2 cans of tomato sauce, and 1 (8 ounce) can water. Simmer 15 minutes. Stir in 1 cup heavy cream, and cook 2 minutes.
Note: Try this sauce with mussels or over pasta with shrimp.
