1 can (28 ounce size) crushed tomatoes 1 clove garlic, chopped 4 slices prosciutto, (or thick slab bacon) 1/2 stick butter 1/2 cup heavy cream 1/4 cup vodka 1/2 teaspoon hot pepper flakes 1 dash salt 1 pound penne or rigatoni
Cut prosciutto or bacon into small pieces. Melt butter and saute prosciutto and garlic until lightly browned. Add tomatoes, pepper flakes and salt and cook for 1 hour stirring occasionally. Keep partially covered so that the sauce can reduce.
In the meantime, prepare the pasta according to package directions.
When sauce has reduced to about half, add heavy cream and vodka; bring to a boil, stirring constantly. Simmer for 1/2 hour and serve over pasta.
Note: If sauce becomes too thick add more cream or water.