Penne Rigate With Vodka

Preparation:

Preparation: Heat the butter in a saucepan and add the diced ham, two tablespoons of tomato sauce and a tablespoon of chopped parsley. Add salt and pepper and cook for about ten minutes. Then add half a glass of cream and a shot of vodka and then let it evaporate. Boil the penne in plenty of salted water, drain when al dente. Put them on the serving plate and dress them with the sauce. Accompanying wines: Oltrepò Pavese Pinot Grigio DOC, Verdicchio Di Matelica DOC, Gravina DOC.