Vodka Cream Sauce
28 oz can of puree tomatoes
4 cloves garlic (sliced thin)
In a pan over medium-high heat, add diced prosciutto and olive oil. Break up prosciutto. Once brown add basil and garlic. Turn off the heat. Add vodka (3-second pour). Turn the heat back on and reduce the vodka for ~5 minutes. Add tomatoes. Reduce until very thick, takes about ~30 minutes. Take out basil if you can. Add cream and mix. Reduce the heat to a low simmer.
Cook the pasta. Strain. Combine and mix. Add a tablespoon of butter and toss. Add parmesan cheese and mix.
Top with parsley and parmesan cheese