Proscuitto-Shallot Vodka Sauce
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
46
Spice
40
Sweetness
51
Sourness
47
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Heat olive oil in a skillet over medium heat; cook and stir tomatoes, prosciutto, and shallots in hot oil until liquid cooks off, about 5 minutes
2
Add cream to shallot mixture; bring to a boil
3
Stir vodka into cream mixture, return to a boil while stirring constantly, reduce heat to low, and season with salt and pepper
4
Cover the skillet with a lid and cook until flavors blend, about 3 minutes
5
Remove from heat and let stand until sauce thickens slightly, about 3 minutes more