Directions

1Preheat oven to 350 degrees F.

2Heat the olive oil in a 3 quart oven proof sauté pan over medium heat. Add the shallot and garlic and cook for about 5 minutes. Add the prosciutto, red pepper flakes, and dried oregano and cook for 2-3 minute more. Add the vodka and continue cooking reducing the mixture by half.

3Add the crushed tomatoes to the pan. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan in the preheated oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.

4Boil a large pot of salted water and cook the pasta according to the directions on the box. Drain and set aside.

5Place the tomato mixture in a food processor and puree until the sauce is a smooth.

6Return the sauce to the pan and reheat. Mix in the heavy cream and simmer for 10 minutes. Toss the pasta and Asiago cheese into the sauce and cook for 2 minutes. Sprinkle with Asiago cheese and some fresh chopped basil. Serve with bread.