In a small bowl, combine vodka and red pepper flakes. Set aside for 1 hour.
Heat olive oil in a large skillet over medium heat. Saut prosciutto, garlic, parsley, basil, salt and pepper until prosciutto is evenly brown. Pour in vodka mixture, and simmer 10 minutes. Crush tomatoes, and stir in with 2 cans of tomato sauce, and 1 (8 ounce) can water. Simmer 15 minutes. Stir in 1 cup heavy cream, and cook 2 minutes - do not allow mixture to boil.
This sauce freezes and then nukes very well - I usually make a double batch and freeze the extra for quick meals.
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|Serving Size: 1 Serving (242g)|
|Recipe Makes: 8|
|Calories from Fat: 187 (59%)|
|Amt Per Serving||% DV|
|Total Fat 20.8g||28 %|
|Saturated Fat 8.7g||43 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 63.8mg||20 %|
|Sodium 1105.7mg||38 %|
|Potassium 532.4mg||14 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 6.2g|
|Protein 10.7g||15 %|
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Calories per serving: 319
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