Risotto Pasta Shells

• 2 tbs butter
• 1/2 box pasta shells
• 1/4 c. sundried tomatoes
• 1/2 onion or 2 shallots
• 2 cloves garlic
• 1/2 c.white wine
• water
• 1/2 jar vodka sauce
• 4 oz prosciutto
• 1/4 cup parmesan

1. 1. place slices of prosciutto on lightly greased cookie sheet. Bake at 350 for 5 minutes or until crispy. Set aside.
2. 2. Sautee onion in butter for 3 minutes. Add garlic and sautee 1 additional minute
3. 3. add sundried tomatoes and sautee 1 minute
4. 4 add pasta shells and stir to cover with butter, sautee 1 more minute
5. 5. add wine and cook until liquid evaporates
6. 6. add vodka sauce and enough water just to cover pasta
7. 7. cover and simmer 10 minutes until liquid is mostly evaporated
8. 8.remove from heat and stir in parmesan.
9. 9. serve and top with prosciutto

butter, pasta shells, tomatoes, onion, garlic, cwhite wine, water, vodka sauce, parmesan

Taken from www.epicurious.com/recipes/member/views/risotto-pasta-shells-50036131 (may not work)