Penne alla Vodka

• 28 oz canned whole tomatoes
• 1 tbsp olive oil
• 3 oz prosciutto (optional)
• 3 clove garlic
• 1 fresh basil
• 1/4 cup vodka
• 1/2 cup heavy cream
• 1 tbsp butter
• 1 lb penne pasta
• reserved pasta water, to taste (optional)
• 1/2 cup parmesan cheese

Steps

1. 1.Puree the canned tomatoes until you have a watery tomato puree — this will be reduced down.
2. 2.Slice 3-4 cloves of garlic very thin.
3. 3.In a pan, heat a little olive oil and cook the prosciutto until it goes from pale to a darker color and renders its fat (don't let it get fully crispy).▶7:07
4. 4.Add the sliced garlic and basil to the pan and let them infuse into the oil.▶7:16
5. 5.Turn the heat off, pour in a little vodka to deglaze, let it settle, then put the heat back on and reduce (vodka is flammable — always kill the flame before pouring it in).▶7:25
6. 6.Add the pureed tomatoes and reduce all the way down until very thick, almost a paste, scraping the bottom of the pan.▶7:34
7. 7.Rehydrate the reduced sauce with cream (amount to taste, for how pink you want it) and finish with a little butter for glossiness; don't cook it hard or long once the cream is in.▶8:16
8. 8.Cook the penne in salted boiling water, then toss it into the sauce, using reserved pasta water to adjust consistency if it's too thick.▶8:25
9. 9.Plate and top with finely grated parmesan.▶8:53