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Proscuitto-Shallot Vodka Sauce

Nancy Caliendo-Fiorentino

"This vodka sauce was developed in a attempt to make a different Sunday dinner. It soon became the most requested dish I make."
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30 m servings 375 cals
Original recipe yields 8 servings

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  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. Add cream to shallot mixture; bring to a boil.
  2. Stir vodka into cream mixture, return to a boil while stirring constantly, reduce heat to low, and season with salt and pepper. Cover the skillet with a lid and cook until flavors blend, about 3 minutes. Remove from heat and let stand until sauce thickens slightly, about 3 minutes more.

Nutrition Facts

Per Serving: 375 calories; 32.8 g fat; 5.4 g carbohydrates; 7.4 g protein; 106 mg cholesterol; 665 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Super easy meal you can whip up quickly for a week night, or elegant enough for guests. The only thing I added was a bit of Parmesan cheese, but it certainly wasn't a necessary addition to this...