Makes 4 to 6 servings.
4 tablespoons extra-virgin olive oil
8 cloves garlic
1 medium onion, minced
¾ cup shitake mushrooms, chopped (optional)
¼ pound prosciutto, thinly sliced and julienned (optional)
¾ cup vodka
2 (2-pound, 3-ounce) cans crushed tomatoes
1 ½ cups heavy cream
Freshly ground pepper
Red pepper flakes
1 tablespoon chopped basil
1 tablespoon chopped parsley
2 tablespoons butter
No nutrition information available
1.In a deep skillet over moderate heat, heat 4 tablespoons of olive oil until hot. Add garlic and onion and mushrooms and/or prosciutto, if using, and cook, stirring occasionally, until they are pale golden, about 5 to 7 minutes.
2.Add vodka and simmer for 5 minutes.
3.Add tomatoes, heavy cream, salt, pepper and red pepper flakes to taste, and simmer, stirring occasionally, 20 to 25 minutes.
4.Add the basil, parsley and 2 tablespoons of butter and simmer for 3 minutes more.