RIGATONI AND PROSCIUTTO IN VODKA SAUCE

SERVES 4

Stack the prosciutto and cut lengthwise and then again crosswise to make tiny strips about ¼-inch. Or, if you prefer, just stack the prosciutto and give a rough chop. Heat olive oil in a pan and when the oil is very hot add the prosciutto, stirring and separating while you let it cook to a slight crisp. Turn off the heat and remove the prosciutto to a paper towel.

Make the sauce by heating a large sauté pan on high with the butter and extra virgin olive oil. Add the onions and garlic and let cook until soft and transparent. When cooked, pour the juice from the tomatoes into the pan with the onions and then squash the tomatoes into little pieces with your hands as you add them to the sauce. Let cook for a few minutes but do not let boil. Add some pasta water and a pinch of red pepper and cook for another 5 -7 minutes to thicken the sauce.

Add the heavy cream and the vodka along with a few basil leaves. Stir and add 1 cup freshly grated Parmigiano Reggiano or Romano cheese. Stir in the cheese and let the sauce simmer while you cook the pasta, al dente.

When the pasta is cooked, drain but save ½ cup of the pasta water. Add the drained pasta to the sauce and stir well, adding a little of the pasta water while on low heat and stirring constantly until the sauce is creamy and slightly thick. If you think the sauce is too thick just add a little more pasta water. Place the pasta in a warm bowl and top with the crisp prosciutto and a little more freshly grated cheese. Pass some basil leaves for garnishing along with freshly grated cheese.

BUON MANGIATA!