1/4 lb. prosciutto ham, chopped
1 lb. penne pasta
28 oz. can chopped tomatoes
1 tbsp. olive oil
1 tsp. chopped garlic
1 tbsp. parsley flakes
1 tsp. crushed red pepper  ( don't do this unless you can stand HOT!!! less would be better)
1/4 c. vodka
1 c. heavy cream
Artichoke hearts
Kalamata olives
1/2 c. Parmesan cheese

1. Saute garlic in olive oil. Add crushed tomatoes, prosciutto, parsley, bay leaves, red pepper, vodka and simmer for about 10 minutes in medium heat.

2. Cook penne and drain.

3. Add heavy cream to sauce and cook for 2 minutes in low heat.

4. Mix penne in sauce and add Parmesan cheese. Mix again. Serve with garlic bread.

Revised from a recipe at; it's closer to what was served at Di Fabio's in Madisonville, KY 17 June 2006