Penne alla Vodka

This is so yummy and quick, but tastes like you spent hours!! The vodka is optional.

3 tablespoons unsalted butter

2 large garlic cloves, finely chopped

2 ounces thinly sliced prosciutto, cut into thin strips

One 28 to 35 ounce can Italian peeled tomatoes, drained and chopped

1/2 teaspoon crushed red pepper

1/2 cup heavy cream

1/4 cup vodka

Salt

1 pound penne

1/2 cup freshly grated Parmigiano-Reggiano

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 pasta and salt to taste. Cook until the penne is al dente. Drain the pasta, but save some of the cooking water.

Add the pasta to the skillet with the sauce and toss the pasta until it is well coated. Add a little of the reserved cooking water if the sauce seems too thick. Add the cheese and toss again. Serve immediately. I also like to mix in a little fresh basil.