- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 665
- Total Fat
- 30 g
- Saturated Fat
- 18 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 21 g
- Cholesterol
- 98 mg
- Sodium
- 550 mg
Although this dish, now listed on countless Italian restaurant menus, has a certain novelty, it takes just one bite to discover how successful the combination is. This version comes from Le Sirenuse, in Positano, Italy.
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 665
- Total Fat
- 30 g
- Saturated Fat
- 18 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 21 g
- Cholesterol
- 98 mg
- Sodium
- 550 mg
Ingredients
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Directions
- Melt butter in a deep 12-inch heavy skillet over moderately low heat. Add onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Stir in vodka, bring to a simmer, and simmer for 4 minutes. Add tomato puree and cream and simmer, stirring occasionally, until onion is soft, about 5 minutes. Stir in ham, Tabasco, salt, and pepper. Keep sauce warm over very low heat. Cook pasta in 6- to 8-quart pot of boiling salted water (1 tablespoon salt per every 4 quarts water) until al dente. Reserve 1/2 cup cooking water and drain pasta. Add pasta to sauce and toss with sauce and cheese, adding some of reserved cooking water if pasta seems dry.
