Vodka Cream Sauce

Served this the other night over rigatoni with a side Caesar salad and French bread and it was completely devoured.  The secret ingredient is prosciutto (pancetta would be good, too!) 

1/4 pound prosciutto, chopped

2c. heavy cream

1 (28oz.) can crushed tomatoes

1 1/2oz. vodka

1 (7oz.) jar roasted red peppers

2 TBSP parsley, chopped

2 tsp. garlic powder

1 tsp. salt

1/2 tsp. ground black pepper

1/4 tsp. crushed red pepper flakes

1c. Parmesan cheese, grated

1.  Drain roasted peppers, reserving about 1/4c. liquid.  Cut peppers into small to medium strips.


2.  Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, salt, black pepper, and crushed red pepper in a saucepan.

3.  Cover and cook over medium heat, stirring often, until the sauce comes to a boil.

4.  Reduce heat, and simmer, covered, for 30 minutes.

5.  Stir cheese into the sauce and serve immediately.

Makes enough sauce for 1lb. of pasta.

Cheers!