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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook pasta according to package directions. | 2. Meanwhile, melt butter over medium heat in heavy large skillet. | 3. Add prosciutto and cook, stirring until slightly browned. | 4. CAREFULLY add the vodka and flame, shaking the pan until the flames die down. | 5. Raise the heat to medium high and add the heavy cream. | 6. Cook, stirring until sauce slightly thickens and will coat the back of a spoon. | 7. Stir in the tomato paste, a little at a time, just until the sauce turns pink. Add the parmigianno-reggiano and stir. | 8. Drain the pasta thoroughly and add to the pan, stirring or tossing to combine. | 9. Sprinkle with basil and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	1/2	lb		845.8819	170.248	29.7313	3.4428
butter	4	tablespoons		342.0	15.714	10.686	28.8
prosciutto di parma	1/4		diced	-	-	-	-
vodka	1	ounce		65.4873	0.0	0.0	0.0
heavy cream	1 1/2	cups		612.0	4.9319999999999995	5.112	64.944
parmigiano reggiano cheese	1/4	cup		-	-	-	-
basil	1/4	cup	rolled sliced	1.38	0.159	0.18899999999999997	0.0384
tomato paste	1 -2	tablespoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.