The WDRB in the Morning team got school in Italian cooking from our resident gourmet.
Our own Rick Deluca showed off his mad skills in the kitchen with his recipe for penne alla vodka
Penne Alla Vodka / Penne Alla DeLuca
Extra Virgin Olive Oil (Enough to coat the pan)
Crushed Red Pepper (A Pinch)
Black Pepper (1 tsp)
Sea Salt (1 tsp)
Garlic (2 bulbs)
Penne Pasta (1 lb)
Tomato Sauce (28 ounce)
Heavy Cream (1/2 cup)
Diced Prosciutto (1/4 cup)
Parmesan Cheese (1/3 cup)
Vodka (1 shot)
Fresh Basil (5 leaves)
Note: To roast the garlic…remove the outer layers of garlic bulb and drizzle with olive oil. Wrap in aluminum foil and bake at 400 degrees for 30 minutes. Let it cool.
Coat your pan with the extra virgin olive oil and then add chopped shallots, 5-8 pieces of thinly sliced garlic, 5 cloves of roasted garlic, a pinch of crushed red pepper, salt & pepper to taste, and prosciutto.
Let those ingredients sauté for a couple minutes. Then add a shot of vodka to deglaze the pan and help add sweetness to the foundation of the sauce.
Use a 4 to 1 ratio of tomato sauce to heavy cream and pour that into the pan. Let the sauce reduce for several minutes before tossing it with the pasta.
Make sure the pasta is cooked al dente as it will finish cooking in the sauce. Finally toss in some grated parmesan cheese and top with fresh basil. Enjoy!