Julio's Delicatessen

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Recipe courtesy of Lyn Cusack, Westford, MA

• 1 lb penne pasta
• Olive oil
• 4 cloves garlic, chopped
• ¼ lb prosciutto, chopped
• 1 28-oz can chopped tomatoes
• 1 Tb crushed bay leaves
• 1 tsp crushed red pepper
• ¼ cup vodka
• 1 cup heavy cream
• ½ cup grated parmesan cheese plus more for serving
• Flat parsley, minced

40 minutes before you want to eat – cook penne and drain.

20 minutes before you want to eat – heat some olive oil in a large saucepan.  Add garlic and cook for 1 minute.  Add tomatoes, prosciutto, bay leaves, red pepper, and vodka.  Bring to a simmer and cook for 10 minutes.

8 minutes before you want to eat – add heavy cream.  Lower heat to low and cook for 2 minutes.  Add penne and parmesan and continue cooking, stirring continuously – about 5 minutes.

Garnish with minced parsley and serve.