Instructions: Heat the olive oil in a large skillet (large enough to hold the cooked pasta) over moderate heat and saute the onion, garlic, and Italian herbs for 5 minutes. Add the tomatoes, their reserved liquid, and the prosciutto and simmer 10 minutes, stirring occasionally. Add the vodka and simmer 5 minutes. Add the cream, 1/2 cup (125 ml) of the Parmesan, salt, and pepper. Simmer until the sauce is slightly thickened, about 5 minutes. Add the cooked rigatoni and stir to coat with the sauce. Serve garnished with the remaining Parmesan.

Serves
4 to 6.

Use quality canned tomatoes for best results.

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