Ingredients

3 Tbsp. unsalted butter
2 Large garlic cloves, finely chopped
2 Ounces thinly sliced prosciutto, cut into thin strips
1 28 to 35 ounce can Italian peeled tomatoes, drained and coarsley chopped
1/2 Tsp. crushed red pepper
1/2 Cup heavy cream
1/4 Cup vodka
1 Lbs. Rigattoni (penne works nicely as well)
1/2 Cup freshly grated Parmigiano-Reggiano

Method

1) In a large skillet (enough to hold the cooked pasta) - melt butter over medium heat. Add the garlic and cook until golden brown. About 2-3 mins.
2) Stir in prosciutto and cook for 1 minute.
3) Add the tomatoes and crushed red pepper and simmer for five minutes
4) Stir in the cream and cook, stirring well for 1 minute. Add the vodka and cook for 2 minutes. Season to taste with salt.
5) Meanwhile, cook pasta according to the directions on the box.
6) Add pasta to the skillet with the sauce and toss the pasta until its well coated. Add in cheese and toss again. Serve immediately.
7) Serve to greedy children
8) Serves 4