Spicy Calabrian Chili Lumache alla Vodka
Move over Penne alla Vodka! Sfoglini's Spicy Calabrian Cili Lumache adds a fiery twist to this beloved classic sauce. With just a few ingredients, you can create this easy, creamy, and oh so dreamy vodka sauce that will have your taste buds dancing.
INGREDIENTS
MAKES FOUR SERVINGS
- 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
DIRECTIONS
Bring a pot of generously 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.
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Pasta Swaps: This recipe would also work well with Vesuvio, Rigatoni, or Trumpets.