Rigatoni With Vodka Sauce - cooking recipe

Ingredients

1 stick lightly salted butter
1/2 lb. imported Prosciutto (preferably Boars Head), chopped
3 oz. vodka
1/2 to 1 c. Locatte light cheese
3 Tbsp. marinara sauce
1 lb. cooked rigatoni

Preparation

Melt butter over medium heat in large nonstick skillet until foam and bubbles appear.
Saute Prosciutto for approximately 5 minutes.
Sauce will begin to thicken.
Add cheese (1/2 cup or more to taste).
Pour sauce over pasta in a large bowl and toss to coat.
Garnish with fresh parsley bunches.