Ingredients
1 lb. rigatoni
1 lb lean
thinly sliced procuttio- diced in 1/2 inch strips
1 large onion- diced
1 tablespoon olive oil
32 ounce can diced tomatoes
1/4 teaspoon crushed red peppers
salt and pepper- to taste
1 pint half and half cream
1 tablespoon diced fresh basil
1/4 cup vodka. Dry grated cheese
such as romano.
Preparation
Cook pasta according to package. Heat olive oil in pan. Dice and sautee onion over medium heat until golden. Add diced procuittio, brown for 3 - 5 minutes. Add tomatoes and juices, crushed pepper, salt and pepper. Heat thoroughly. Add cream, adding it slowly, the entire pint doesn’t need to be used. Add vodka and basil. Heat through. Add cooked pasta. Sprinkle with cheese, to taste.
