1/2 pound prosciutto (Italian cooked ham)
2 Tblsps olive oil
2 Tblsps unsalted butter
1 large white onion
2-28oz cans crushed Italian tomatoes
3 Tblsps finely chopped Italian parsley leaves
1 quart heavy cream reduced by half (simmer over low heat until approximately ½ quart remains)
¾ cup vodka
Salt and pepper to taste
2 pounds cooked Conte Bucatini (break in half before cooking)
Finely dice the cooked ham and set it aside.
Place a heavy bottom sauté pan on medium-high flame. Add the olive oil and the butter. When the butter melts and becomes foamy add the chopped onions, let it sauté until crispy, DO NOT let it brown.
Add the diced ham, mix it in, lower the flame and let it sweat for about 15 minutes, stir it occasionally.
Add the crushed tomatoes, mix it in, let it simmer for another 20 minutes, then add the parsley, simmer for 3 minutes, add the reduced heavy cream and the vodka, mix it well and let simmer for 20 minutes.
Check the consistency, simmer for another 10 minutes if you need to, season with salt and pepper mix in the cooked pasta, let it simmer for 2 minutes. Serve it HOT!