A little vodka flambé puts this simple, flavourful pasta recipe in a class by itself.
Ham fettuccini with shallot confit and rosée sauce flambée
1 February 2017
15 Min
20 Min
4
Serving(s)
Ingredients
- 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
- 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
Preparation
- 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.
