Penne rigate, tomato-vodka sauce

Ingredients

• 350 g penne rigate
• 2 tablespoons tomato puree
• 3 tablespoons of vodka
• 50 g butter
• 1 thick slice cooked ham, diced
• 1 tablespoon(s) chopped flat-leaf parsley
• 5 tablespoons of crème fraîche

• Salt and pepper from the mill

Preparation

1. Heat the butter in a saucepan. Add the ham, tomato puree and parsley. Season with salt and pepper.

2. Cook for 10 minutes, stirring occasionally.

3. Add the cream and vodka and reduce.

4. Cook the pasta al dente in plenty of boiling salted water. Drain and arrange on a hot platter.

5. Cover with sauce, mix and serve immediately.