North Jersey Vodka Sauce

I have had some mediocre vodka sauces in my time and didn't understand what all the fuss was about. Then my wife (a Jersey native) took me to a little hole in the wall outside Newark called Mario's. I had never tasted such an addictive sauce. It took me a while, but I think I have it nailed down.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 3  tablespoons olive oil
• 1  medium yellow onion, finely chopped
• 3  garlic cloves, pressed
• 1⁄3 cup vodka
• 1⁄4 teaspoon  crushed  red peppercorns
• 1⁄4 lb prosciutto, minced (the best you can find)
• 1 (28 ounce) can crushed tomatoes
• 1  teaspoon dried basil
• 1⁄2 teaspoon dried oregano
• 1⁄3 cup heavy cream

Directions

1. Soak the peppercorns in the vodka. Meanwhile, saute the onion, garlic, and proscuitto in the olive oil in a medium saucepan. When the onion is clear, add the vodka and peppercorn mixture. Cook over medium heat until most of the alcohol evaporates (the smell of the steam will let you know). Add the crushed tomatoes, basil, and oregano and simmer for at least an hour. Just before serving, stir in the heavy cream just until heated. Serve over penne (or your favorite pasta) with fresh grated parmesan and crusty bread.