Penne Alla Vodka

1 Lb. Penne pasta

3/4 C. Parmigiano Reggiano (shredded)

3 T. Butter, unsalted

2 Cloves Garlic (crushed)

2 Oz. Prosciutto (classically cut, very thin)

1 Can Crushed tomatoes (drained)

1/2 t. Crushed red pepper flakes

1/2 C. Heavy cream

Salt and pepper

• Boil pasta according to package directions, drain, set aside
• In extra large skillet, melt butter over medium heat, add garlic, cook for 1 minute, remove from heat
• Cut prosciutto into small strips
• In a smaller skillet, cook prosciutto until just before crispy
• Add prosciutto to large skillet, also add tomatoes and pepper flakes, cook for 5 minutes
• Stir in cream, cook for 1-2 minutes, add salt and pepper to taste
• Add pasta to large skillet, toss thoroughly
• Serve and sprinkle generous serving of Parmigiano Reggiano over each portion