One of my husband’s favorite pasta sauces. If you can’t find the prosciutto, you can substitute a good quality thinly sliced ham. However, it won’t have quite the same taste. As for the parsley, I prefer the curly leaf over the flat leaf variety. Just make sure to finely mince it.
4 Tbsp. Olive Oil
2 Tbsp. Butter
1 Large Onion, Chopped
6 Garlic Cloves, minced
1 bunch Parsley, minced
6 oz. Prosciutto, minced
56 oz. Crushed Tomatoes
¼ to ½ C. Vodka
1 C. to 1- ½ C. Heavy Whipping Cream
Red Pepper Flakes to taste
Large Rigatoni Shells, Cooked and drained
In large stockpot, melt butter in the olive oil over medium heat. Sauté onions, garlic, ham, parsley and red pepper flakes until onion turns translucent. Add crushed tomatoes and vodka. Bring to low boil then simmer over low-medium heat with lid off for 45 minutes, stirring occasionally. Add cream. Simmer until slightly thickened. Serve over pasta. Sprinkle with additional parsley.
