Preparation:
Cut prosciutto or bacon into small pieces. Melt butter and sauté‚proscuitto and garlic until lightly browned. Add tomatoes, pepper flakes and salt and cook for 1 hour stirring occasionally.
Keep partially covered so that the sauce can reduce. When sauce has reduced to about half, add heavy cream and vodka, bring to a boil, stirring constantly.
Simmer for 1/2 hour and serve over Penne, Rigatoni, or other "shaped" pasta.
NOTE: If sauce becomes too thick, add either more cream or some water. |
