Ham fettuccini with shallot confit and rosée sauce flambée
A little vodka flambé puts this simple, flavourful pasta recipe in a class by itself.
- 300 g Lafleur smoked ham, diced
- 30 ml (2 tbsp.) olive oil
- 6 French shallots, minced
- 30 ml (2 tbsp.) dry white wine
- 375 ml (1½ cups) marinara sauce
- 250 ml (2 cups) 35% cream
- 45 ml (3 tbsp.) vodka
- 350 g fresh fettuccini (250 g dry pasta)
- 60 g (4 tbsp.) parmesan cheese shavings
- 45 ml (3 tbsp.) fresh basil, coarsely chopped
- 30g (2 tbsp.) coarse salt
- Salt and freshly ground pepper to taste
Sauce Marinara (1 litre - 4 cups)
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 45 ml (3 tbsp.) olive oil
- 1 can (796 g) whole Italian tomatoes
- 1 can (156 ml) tomato paste
- 1 ml (¼ tsp.) sugar
- 30 ml (2 tbsp.) chopped fresh basil
- Salt and pepper
In a saucepan, sweat the onion and garlic in the oil. Do not overcook. Add the tomatoes, crushed by hand.
Add the tomato paste, the sugar, and season.
Bring to a boil and let simmer slowly for approximately 30 minutes. Remove from heat, add the basil.
Adjust seasoning and set aside, keeping hot.
In a large saucepan, bring 3 litres of water to a boil with the coarse salt.
In a large frying pan, heat half the olive oil over high heat, add the minced shallots and fry until they are translucent. Add the white wine and reduce until nearly dry.
In the frying pan, add the rest of the oil and the diced ham over high heat. Add the vodka and flame with a lighter or a long barbecue match.
When the flame goes out, add the cream and bring to a boil. Add the marinara sauce, mix thoroughly, and season.
Add the fettuccini and the ½ cup of the water from cooking the pasta. Mix well, serve in pasta bowls and top with the Parmesan shavings and chopped basil.