Pasta With Vodka Sauce

• 2 tablespoons olive oil
• 5 slices prosciutto, thinly sliced, chopped coarsely
• 1 onion, chopped
• 3 large garlic cloves, minced
• 1 (798 ml) can diced tomatoes (undrained)
• 12 cup vodka
• 2 teaspoons oregano
• 12 teaspoon red chili pepper flakes (or your preference for spiciness)
• 14 cup whipping cream
• 1 tablespoon dried basil
• 4 cups favourite pasta
• 14 cup fresh Italian parsley, chopped
• 13 cup parmesan cheese, grated

1. In 10 inch heavy frypan, heat oil over medium-low heat.
2. Add prosciutto; saute for 3-5 minutes or until crisp.
3. With slotted spoon, remove prosciutto; set aside.
4. Add onion and garlic to frypan; saute for 3 minutes or until onion is tender.
5. Add tomatoes, vodka, oregano and red chili flakes; increase heat to medium and bring to a boil.
6. Reduce heat to medium-low and cook at a slow boil for 25 minutes or until slightly thickened, stirring occasionally.
7. Add basil with 5 minutes left in boiling time.
8. Remove from heat and stir in cream; return to heat and cook from low heat for 1 minute just until heated through (do not boil).
9. Remove from heat.
10. Add salt and pepper to taste.
11. Add tomato mixture to cooked pasta; toss.
12. Sprinkle with prosciutto, parsley and cheese.

olive oil, onion, garlic, tomatoes, vodka, oregano, red chili pepper, whipping cream, basil, favourite pasta, fresh italian parsley, parmesan cheese

Taken from www.food.com/recipe/pasta-with-vodka-sauce-369238 (may not work)