Vodka Pasta Cream

• 1/4 lb. Prosciutto
• 1/2 c. chopped onions
• 3/4 c. vodka
• 8 oz. heavy cream
• 2 tsp. parsley
• 1/2 tsp. salt
• 1 lb. rigatoni, cooked
• 1/2 c. sliced mushrooms
• 1 c. baby peas
• 16 oz. crushed tomatoes
• 2 Tbsp. olive oil
• 1/2 tsp. basil
• 1/2 tsp. pepper
• 2 cloves garlic, chopped

1. In frying pan, add olive oil and Prosciutto; brown.
2. Add onions, mushrooms and garlic; saute lightly.
3. Use 1/4 cup vodka to deglaze pan.
4. Once deglazed, add crushed tomatoes, heavy cream, parsley, basil, salt and pepper.
5. Bring sauce to boil, then reduce flame.
6. Add remaining vodka.
7. Simmer for 10 minutes, stirring constantly.
8. Add peas; cook 5 minutes more.
9. In large bowl, toss drained rigatoni with sauce and grated cheese.

onions, vodka, heavy cream, parsley, salt, rigatoni, mushrooms, baby peas, tomatoes, olive oil, basil, pepper, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=236807 (may not work)