I don’t often cook with heavy creams, but this is one recipe I certainly don’t mind making the sacrifice for.  A few years back I tried avoiding different foods mainly for weight loss reasons, but after reading an article about how dairy affects your metabolism, I cut dairy out of my diet.  I found that I had fewer digestive and less pain and bloating. Coconut milk has become my best friend and I use it in everything… except this!

This is the sauce that I prepare for my penne alla vodka, but in this case, any short cut of pasta with ridges on it is good because it helps stick the sauce to the pasta.

Prep. time: 30 min, Serves 4-6 people

Ingredients:

• 1 pkg 450 g of pasta of choice (preferably a short cut like penne rigate, rigatoni , cavatelli)
• 1 pkg table cream 25o mL
• 1 small onion, diced
• 1 thick slice of cooked ham or prosciutto cotto, cubed (about 1/2 cup)
• 1 small can peeled whole tomatoes (400mL)
• 3 tbsp butter
• 3 tbsp olive oil
• 1/4 cup salt for pasta water plus 1 tsp salt for sauce.
• 100 mL vodka

Procedure:

1. Brown the cooked ham with the onions in the butter and olive oil.

1. Add the vodka. (This step is optional: tilt the pan to one side and bring a lighter or match near the sauce.  The vodka will ignite, giving a nice flavour to the sauce. Let flame continue until it evaporates. Shake it around a bit to let it continue flaming.)

1. Bring a pot full of water to a boil to cook the pasta. Add a handful of salt to the pasta water.
2. Add the tomatoes and cook for a few minutes, crushing the tomatoes with the back of a fork while they are cooking. Continue cooking for about 10 min on medium heat, you can add a bit of water if it is too dry. Add salt to taste (about 1 tsp).

1. When pasta water begins to boil, add pasta.

1. Add cream and drop heat to medium low so the cream doesn’t separate.  Stir until they combine to make a rose sauce. Remove from heat.
2. Drain pasta and add to your vodka sauce. Stir and let sit for a few minutes longer for flavours to combine. Garnish with parsley and top with grated parmiggiano if desired. Buon appetito!