Ingredients

2 T butter

1 small onion, chopped

2 garlic cloves, minced

1 T dried Italian seasonings, crumbled

1 16-oz can Italian plum tomatoes, chopped, juices reserved

3 oz sliced prosciutto or ham, chopped

1/2 c vodka

3/4 c whipping (double) cream

1 c grated Parmesan cheese

8 oz rigatoni or any other tubular pasta

Preparation

  1. Melt butter in saucepan over medium-high heat. Add onions, garlic, italian seasonings and sauté until onion is translucent, about 4 min.
  2. Add tomatoes, reserved juices and prosciutto and simmer 10 min, stirring occasionally.
  3. Add vodka and simmer 5 min.
  4. Add cream and 1/2 c parmesan. Simmer until sauce thickens slights, about 4 minutes.
  5. Add rigatoni and stir until sauce coats pasta. Season with salt and pepper.
  6. Serve, passing remaining 1/2c parm around.