Recipe - Vodka Rigatoni

Here a quick, easy dish that'll make dinner guest wonder why you're not working as a chef in a fancy restaurant:

1 or 2 tablespoons olive oil

1 large chopped onion

28 oz. can crushed tomatoes (not Hunt’s-too watery)

1 teaspoon chopped garlic

1 pint heavy cream

¼ cup vodka (a tiny bottle found in liquor stores is perfect)

10-12 slices prosciutto (cut into small strips)

1/8 (one eighth) teaspoon crushed red pepper flakes

1-16 oz. box rigatoni pasta

Parmesan cheese (optional)

In large, heavy skillet, sauté onions in olive oil over medium heat for 10-15 minutes until onions are softened. Add tomatoes & garlic; cook for 15 minutes, stirring occasionally. Meanwhile, cook pasta per directions on box. Stir in heavy cream, vodka, prosciutto and crushed red pepper flakes. Cook until sauce thickens. (To help sauce thicken, remove skillet from heat for a few minutes, let sauce cool a few minutes and then return to heat.)

Drain pasta; add to skillet with all other ingredients; stir together. Sprinkle with parmesan cheese & serve.