Directions
Bring a large pot of water to a boil to cook pasta. Season water with 1-2 Tbsp of salt.
Heat oil in a large pot over medium-high heat. Add onions and saute 2-4 minutes, next, add prosciutto and saute 2 more minutes. Next add the garlic and red pepper flakes and saute 1 minute longer.
Remove pan from heat and add the crushed tomatoes, vodka, and add sea salt and fresh ground black pepper to taste.
Return to medium-high heat, bring to a simmer then reduce heat to medium-low and let simmer until strong alcohol scent has cooked off, about 10-15 minutes. Be careful! Reduce heat and/or stir if splattering occurs.
Once pasta water is boiling, add pasta and cook until al dente. Be sure to reserve about 1/2 cup pasta water before draining.
Stir heavy cream into your sauce and remove from heat. Let rest for about 1 minute. Stir in parmesan cheese, basil and oregano.
Add drained pasta to pot with sauce, toss to coat, while thinning sauce with a little pasta water if necessary.
Serve warm with more parmesan cheese on top and garnish with extra chopped basil.
Recipe Note
Enjoy with crusty restaurant-inspired bread:
Choose a french bread or baguette and toast in oven until crisp. In a ceramic or microwave proof bowl, add
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1 tsp dried basil
- 1 garlic clove minced
- Enough extra virgin olive oil to cover spices.
Heat for 1 minute in microwave. Dip bread into oil and enjoy!
