Penne with Tomato Vodka Sauce

• 2 Tbsp (30 ml). olive oil
• 4 cloves garlic
• 6 ounces sliced prosciutto or Canadian bacon
• 3 green onions, trimmed, thinly sliced
• 1/2 tsp (2 ml). cayenne pepper
• 1/4 cup (60 ml) vodka
• 1 29 oz (812 grm). can crushed tomatoes
• 3/4 cup (175 ml) heavy cream
• 1 tsp (5 ml) salt
• 1 lb (.5 kg). penne pasta or any heavier tube-type

1. Heat oil in medium-size saucepan over low heat.
2. Add garlic; cook, stirring occasionally, for 8 minutes, making sure garlic doesn't burn.
3. Add prosciutto, green onion, cayenne pepper and vodka; cook for 4 minutes over medium heat.
4. Add tomatoes; cook, stirring occasionally, for 15 minutes.
5. Add cream and salt; cook 3 more minutes.
6. Meanwhile, cook penne in a large pot of lightly salted water until al dente, firm but tender.
7. Drain well.
8. Toss sauce and pasta to coat evenly.

olive oil, garlic, bacon, green onions, cayenne pepper, vodka, tomatoes, heavy cream, salt, penne pasta

Taken from online-cookbook.com/goto/cook/rpage/00084D (may not work)