Ingredients

The following ingredients have 4 Servings
  • 1 (28 oz) can San Marzano tomatoes, (crushed finely with hands*)
  • 2 Tbsp extra virgin olive oil
  • 1/2 cup minced yellow onion
  • 3 oz. proscuitto (or pancetta, diced (optional))
  • 1 Tbsp minced garlic ((3 cloves))
  • Salt and freshly ground black pepper
  • 1/2 cup vodka
  • 1/4 tsp red pepper flakes, (more or less to taste)
  • 2/3 cup heavy cream
  • 1/4 cup finely shredded parmesan cheese, (plus more for serving)
  • 1 Tbsp chopped fresh oregano
  • 1/4 cup chopped fresh basil
  • 14 oz. penne pasta, (plus reserved pasta water for thinning sauce as needed)

Instruction

  • Bring a pot of water to a boil to cook pasta. Season water with salt.
  • Heat oil in a large pot over medium heat. Add onion and prosciutto saute 4 - 5 minutes, add garlic and red pepper flakes and saute 1 minute longer.
  • Remove pan from heat and add tomatoes, vodka, season with salt and pepper to taste. Return to medium-high heat, bring to a simmer then reduce heat to medium-low and let simmer until strong alcohol scent has cooked off, about 15 minutes**, stirring occasionally.
  • Meanwhile cook pasta according to package directions. Reserve 1/2 cup pasta water and drain pasta.
  • Stir cream into sauce and let just heat through, about 1 minute. Stir in parmesan, basil and oregano.
  • Add drained pasta to pot with sauce, toss to coat, while thinning sauce with a little pasta water as needed. Serve warm with more parmesan and garnish with more basil if desired.