Pasta with Vodka Sauce

I wish I could make this recipe here at school, but since we're not allowed to have alcohol in the dorms I think it would be a problem if I took out the very necessary handle of vodka in the community kitchen... until I have my own kitchen I have to settle for jarred vodka sauce.... Even though I can't enjoy it I figured I should still share it with you so here it goes......

I got the structure of this recipe from a friend’s mom and since then I have altered it just a little bit from her original, but needless to say I think it’s a great recipe. It makes enough for about eight people.

2 lbs pasta (penne or rigatoni)

1 ½ sticks of butter unsalted

½ cup of vodka

2 cups of light cream

3 cups of marinara sauce

Small Can of Tomato Paste

3/4 cup ofgrated Locatelli/Ramano/Pecorino cheese

Some black pepper (to taste)

Optional: 1/4lbsProsciutto Chopped, Parsley (to taste), ½ cup of Peas, Shrimp or Chicken

Set a big pot of water aside so it will begin to boil.

If using prosciutto sauté it and the tomato paste in a large skillet with some of the butter once sautéed add the remaining butter until melted. If not using prosciutto simply melt the butter and tomato paste in the large skillet.

Then add the vodka to the butter and let it simmer for at least ten minutes so the alcohol will burn off. You’ll know if it is ready because the air above the skillet won’t smell of vodka anymore. (To burn off the alcohol faster carefully using a match to light the alcohol on fire. The fire will burn off fast and on its own).

Put the pasta into the boiling water and then add the other ingredients to the vodka/butter mixture. Let cook for at least 10 minutes or until the pasta is ready.