3 oz prosciutto, sliced
1 tbsp olive oil
1 tbsp butter
1 small onion, grated
2 cloves garlic, minced
Smoked paprika, to taste
Red pepper flakes, to taste
1 tbsp Muir Glen Organic Tomato Paste
¼ cup of vodka
1 28 oz can Muir Glen Organic Whole Peeled Tomatoes, crushed by hand
2 cups chicken stock
1 lb tubular pasta of choice
1/4 cup heavy cream
1/2 cup grated parmesan cheese
2 tbsp basil, roughly chopped
Salt and freshly ground black pepper, as needed
Heat a 5.5 qt dutch oven or a heavy bottomed pot over medium heat and add the prosciutto. Cook until the prosciutto becomes crispy. Remove with a slotted spoon (reserving the rendered fat in the pan) and set aside.
Add the olive oil, butter, onion and garlic to the pot. Cook until fragrant, about 1 minute. Add the smoked paprika, red pepper flakes and salt and pepper. Add the tomato paste and stir to thoroughly coat the onions and garlic. Add the vodka to deglaze the pan, then add tomatoes, chicken stock and pasta and raise heat to high. Cover pot and bring to a boil, stirring occasionally to prevent the pasta from sticking to the bottom.
When the liquid reaches a boil, uncover pot and reduce heat to medium. Cook for about 5 minutes, stirring frequently. Continue to cook for about 2-3 minutes more, or until most of the liquid has absorbed, the pasta is tender and a creamy sauce is coating the pasta.
Remove from heat and stir in parmesan cheese, heavy cream and crispy prosciutto. Check for seasoning once more, adding red pepper flakes and salt and pepper to taste. Sprinkle with fresh basil and enjoy!