THE BEST Vodka Sauce

Better than your Grandmas'.
Serves: 6

Ingredients

1 cup heavy cream
1 28oz can of crushed tomatoes
1 small can of tomato paste
1/4 lb prosciutto
4 Garlic cloves
1 tsp garlic paste (optional)
1 medium onion
1/2-3/4 cup vodka
1/2 Cup fresh grated parmesan cheese
3-4 Tbls Olive oil
1 tsp red pepper flakes
Salt
Pepper

Directions

Chop up onions and garlic while you warm the olive oil on the stove. Toss in the onions and cook until almost translucent, then throw in the garlic. Once you smell the garlic (about 2 minutes), toss in chopped up prosciutto. Once the prosciutto is cooked, pour in can of crushed tomatoes, and then slowly add the vodka. Simmer for a few minutes and then add the cream. Cover the pot and let simmer for about an hour. Then add in the garlic paste, red pepper flakes, salt and pepper. Cover pot again and simmer for atleast another 3 hours. The sauce should be ready when the vodka flavor is (mostly) cooked out and leaves the sauce with a robust creamy flavor.

Notes

+I like to refrigerate the sauce overnight and serve the next day because I find that the flavors marinate even more overnight.

+The amount of vodka you add directly affects the cooking time. The less vodka you add, the less time it will take to reduce the flavor. I choose to add the vodka into the sauce instead of reducing it over a flame because it adds a deeper flavor to the sauce.