Ingredients
28ozSan Marzano tomatoes,(1 can) crushed finely with hands
2tbspextra virgin olive oil
½cupyellow onion,minced
3ozprosciutto,diced, optional
1tbspgarlic,(3 cloves) minced
salt and freshly ground black pepper
½cupvodka
¼tspred pepper flakes,more or less to taste
⅔cupheavy cream
¼cupparmesan cheese,finely shredded plus more for serving
1tbspfresh oregano,chopped
¼cupfresh basil,chopped
14ozpenne pasta,plus reserved pasta water for thinning sauce as needed
Preparation
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.
Cook the pasta according to package directions. Reserve ½ cup of 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.
