Penne With Vodka And Tomato Sauce

• 2 Tbsp. olive oil
• 1/2 c. chopped onion
• 1 to 2 garlic cloves, finely chopped
• 1 (28 oz.) can plum tomatoes with juices
• 1/2 tsp. crushed dried red pepper or to taste
• 1/2 c. vodka
• 1/2 c. heavy cream (at room temperature) or low-fat heavy cream
• salt to taste (and for water)
• 1 (15 oz.) box penne
• 2 Tbsp. chopped parsley
• 1/4 lb. finely chopped Prosciutto or panchetta (optional)

1. Heat oil in medium skillet.
2. Add onion; saute until tender, but not browned (about 5 minutes).
3. Stir in garlic; saute 1 minute.
4. At this point, add Prosciutto or panchetta and saute 1 to 2 minutes.
5. Add vodka and red pepper; simmer 2 minutes.
6. Add red pepper and add tomatoes, stirring to break up tomatoes with side of spoon.
7. Simmer 10 to 15 minutes until sauce is reduced and thickened.
8. Slowly stir in room temperature heavy cream.
9. Reduce heat and cook about 3 to 5 minutes until sauce thickens.

olive oil, onion, garlic, tomatoes, red pepper, vodka, heavy cream, salt, penne, parsley, panchetta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=940949 (may not work)