Reginetti alla Vodka

• 12 ounces Sfoglini Reginetti
• 1 tablespoon olive oil
• 1 medium onion, minced
• 3 ounces prosciutto, diced into approx. 1/2" pieces
• 2 cloves of garlic, minced
• 1/2 cup good quality vodka
• 1 28-ounce can crushed tomatoes
• 1/2 cup heavy cream
• 1/2 teaspoon red pepper flakes, optional
• Salt & pepper, to taste
• 1/4 cup fresh basil, chiffonade, plus more for serving
• 1/4 cup Parmesan cheese, plus more for serving

Bring a pot of heavily salted water to a boil. Cook Sfoglini pasta according to package instructions and drain when al dente, reserving 1 cup of water. 

In a saucepan, heat the olive oil and then add onion and prosciutto. Sauté until onion is translucent and prosciutto is starting to crisp, about 5 minutes. Add garlic to the pan and sauté until fragrant but not brown, about 1 minute. Stir in vodka and bring to a boil. Reduce to a simmer and add the tomatoes, cream and red pepper flakes. Simmer for 10-15 minutes, stirring occasionally. Season with salt and pepper to taste.

Over low heat, add the pasta, basil and cheese to the saucepan and stir gently to combine. Add 1-2 tbsp reserved water if needed to loosen the sauce. Garnish with additional fresh basil and Parmesan cheese. And if you’re ambitious, make some extra crispy prosciutto bits to sprinkle on top, too.

We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini

Pasta Swaps: This recipe would also work well with Vesuvio, Rigatoni, or Trumpets.