Ham fettuccini with shallot confit and rosée sauce flambée

Name: Ham fettuccini with shallot confit and rosée sauce flambée
Prep time: PT15min
Cook time: PT20min
Yield: 4
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

Dinner

In a pot

Servings4
Preparation15min
Cook time20min

- 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