Penne with creamy Smugglers’ Notch Vodka sauce
Recipe from chef Peter McLyman of Country Club of Vermont. Serves 4-6.
- 1 pound whole wheat penne pasta
- 8 slices prosciutto
- 3 tbsp olive oil
- 16 to 20 (16/20 count) shrimp, peeled and deveined
- 16 to 20 (20/30 count) scallops, side muscle removed
- Kosher salt and freshly black pepper to taste
- 2 tbsp minced shallot
- 2 tsp minced garlic
- 3 Roma tomatoes, seeded and cut into thin strips
- 2 to 3 cups fresh baby spinach
- 1/3 cup vodka, preferably Smugglers' Notch
- 1 1/4 cups high-quality, light natural Marinara sauce, such as Michael’s of Brooklyn
- 1 cup heavy cream
- 1 cup freshly grated Parmigiano-Reggiano cheese, divided, plus more for serving
- Chopped fresh basil leaves
- Cook the pasta in a pot of boiling salted water until al dente, about 6 to 7 minutes. Drain in a colander and set aside.
- Coarsely chop the prosciutto and set aside.
- Heat the oil in a large skillet over medium-high heat. Add the shrimp and scallops and cook, approximately 1 to 2 minutes on each side. Season with salt and pepper to taste. Add the prosciutto and continue to cook until the scallops are caramelized, about 2 minutes.
- Reduce heat to medium and add the shallots, garlic, tomatoes and spinach and sauté for 1 minute.
- Remove (alcohol will flame) skillet from heat and carefully add the vodka. Return skillet to stovetop and cook until alcohol burns off, approximately 2 minutes. Add the marinara sauce and heavy cream and simmer for 2 minutes. Stir in 1/2 cup of the cheese until melted and smooth. Add the pasta to the sauce and cook until heated through. Season with salt and pepper to taste.
- Transfer the pasta to a large bowl and sprinkle with remaining 1/2 cup of cheese, tossing to incorporate. Garnish with basil and additional cheese, if desired.