Extra virgin olive oil
1/2 small onion, chopped
6 slices prociutto (ham) or pancetta (thick bacon), thinly sliced
3 garlic cloves, minced
Salt and fresh ground pepper
1 large can crushed tomatoes
1 tablespoon sugar
1 pound rigatoni pasta
1 cup heavy cream (I like the mexican creme found at walmart in the hispanic cheese section, this creme is very similar to the Italian "panna da cucina" or cooking cream, make sure it is not the agria, but the normal mexican creme). If you cannot find the mexican cream use the heavy cream.
1/3 cup vodka
Few basil leaves
1.Fill a large pot with water and bring to a boil.
2.Heat a few drizzles of oil in a large skillet. Add the onion and cook until soft. Add the prosciutto and garlic and season with salt and pepper. Cook for a minute. Add the vodka, the tomatoes and sugar and cook for about 15 minutes.
3.Add a handful of salt and the rigatoni to the boiling water . Cook until al dente.
4.Pour the cream into a mixing bowl and whip with a hand mixer until peaks form. Fold it gently into the tomato sauce.
5.Drain the rigatoni and add to the sauce. Mix to combine and season, if needed. Add the basil and serve immediately.
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