Vodka Pasta Cream - cooking recipe

Ingredients

1/4 lb. Prosciutto
1/2 c. chopped onions
3/4 c. vodka
8 oz. heavy cream
2 tsp. parsley
1/2 tsp. salt
1 lb. rigatoni, cooked
1/2 c. sliced mushrooms
1 c. baby peas
16 oz. crushed tomatoes
2 Tbsp. olive oil
1/2 tsp. basil
1/2 tsp. pepper
2 cloves garlic, chopped

Preparation

In frying pan, add olive oil and Prosciutto; brown.
Add onions, mushrooms and garlic; saute lightly.
Use 1/4 cup vodka to deglaze pan.
Once deglazed, add crushed tomatoes, heavy cream, parsley, basil, salt and pepper.
Bring sauce to boil, then reduce flame.
Add remaining vodka.
Simmer for 10 minutes, stirring constantly.
Add peas; cook 5 minutes more.
In large bowl, toss drained rigatoni with sauce and grated cheese.