2ouncesthinly sliced prosciuttocut into thin stips
One 28o to 35- ounce can Italian peeled tomatoesdrained and coarsely chopped
½tcrushed red pepper
½cupheavy cream
¼cvodka
Salt
1poundpenne
½cupfreshly grated Parmigiano-Reggiano
Instructions
In a skillet large enough to hold the cooked pasta, melt the butter over medium heat. Add the garlic and cook until golden, about 2 minutes. Stir in the prosciutto and cook for 1 minute
Add the tomatoes and crushed red pepper and simmer for 5 minutes. Stir in the cream and cook, stirring well for 1 minute. Add the vodka and cook for 2 minutes. Season to taste with salt.
Meanwhile, bring at least 4 quarts of water to a boil in a large pot. Add the pasta and salt to taste. Cook, stirring frequently, until the penne is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water.
Add the pasta to the skillet wit the sauce and toss the pasta until well-coated. Add a little of the pasta water if the sauce seems too thick. Add in the cheese and toss again. Serve immediately.