Vodka sauce with a twist! Crispy prosciutto, luscious cream, and plenty of good quality vodka are just the beginning of this scrumptious dish. You’ll love capturing every bit of this rich sauce on the fanciful frills of Sfoglini Trumpets.
MAKES FOUR SERVINGS
Boil Sfoglini Trumpets according to package instructions and drain when al dente, reserving 1 cup of water.
In a saucepan, heat olive oil and then add onion and prosciutto. Sauté until onion is translucent and prosciutto is starting to crisp a bit, 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 Sfoglini Trumpets, 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.
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