Penne Alla Vodka

• 1 lb penne
• 1 28-oz. can crushed tomatoes (I recommend Contadina)
• 6 cloves garlic, minced
• extra virgin olive oil
• 1/2 lb prosciutto di parma
• 1/2 tsp crushed red pepper
• 1/2 cup heavy cream
• 1/4 cup vodka
• 1 cup grated parmigiano reggiano
• 8-oz buffalo mozzarella cheese, cut into cubes

1. 1. Heat olive oil on medium-high in a large skillet. Add garlic, and cook until browned. Add the prosciutto, and cook until slightly cripsy, about 2 minutes.
2. 2. Add the can of tomatoes and crushed red pepper, and turn heat down to medium-low. Cook, stirring frequently for about 5 minutes.
3. 3. In the meantime, boil a large pot of salted water. Cook the penne until al dente, about 8 minutes. Drain and set aside.
4. 4. Add the heavy cream to the skillet, and cook, stirring frequently, for about 2 minutes. The sauce in the skillet should be a light pink. Add the vodka, and stir gently for another minute.
5. 5. Add the penne to the skillet, and mix well until it is completely covered with the sauce. Turn the heat down to low, and add both the cheeses. Stir gently, and let the cheeses completely melt into the mixture (about 10 minutes). Serve hot.

penne, tomatoes, garlic, extra virgin olive oil, parma, red pepper, heavy cream, vodka, parmigiano reggiano, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/penne-alla-vodka-50041714 (may not work)