INGREDIENTS
1/4 lb
Prosciutto
1/2 cup
Basil, fresh
1 tbsp
Garlic, fresh
1 28 ounce can
San marzano tomatoes
1/4 cup
Shallots
1 lb
Penne pasta
3
grinds Black pepper
1/2 tsp
Kosher salt
1 pinch
Red pepper flakes
2 tbsp
Olive oil, extra virgin
2 tbsp
Butter
1/2 cup
Heavy cream
1 cup
Parmesan cheese, grated
1/2 cup
Vodka