A little vodka flambé puts this simple, flavourful pasta recipe in a class by itself.
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.