Vodka Sauce Alla Guglelmo

SOUTHFIELD, Mich. - FOX 2's Bill Gallagher takes us to Italy with his vodka tomato sauce.

Ingredients:
2- 28 ounce cans imported San Marzano tomatoes
1/3 cup extra virgin olive oil
1/2 cup vodka
2 large shallots chopped about 3/4 of a cup
One large carrot chopped about 3/4 of a cup
One large stalk of celery chopped about 3/4 of a cup
4 cloves garlic chopped
4 ounces chopped prosciutto
1/2 cup chopped fresh basil
1/2 cup chopped fresh italian, flat leaf parsley
2 dried bay leaves
1/2 teaspoon fresh pepper
1/2 teaspoon hot pepper flakes or to taste
3/4 teaspoon sea or kosher salt
1/2 cup grated fresh parmesan cheese
1/2 cup heavy cream at room temperature
One pound penne pasta cooked al dente

Method:
In a large pot or wok heat olive oil over medium heat. Add carrots, shallots, celery. Cook about five minutes stirring. garlic and cook about three minutes more. Add sea salt and fresh pepper, Add proscuitto and cook five minutes. Pour vodka into pot and ignite to flambé. Be careful.

Add tomatoes, basil parsley and bay leaves. Simmer about 45 minutes. ( If you prefer, you can stop at this point and let the sauce rest ot cool overnight.) You can use a potato masher or electric emulsifier to smoothen the sauce or leave it a little chunky. Add cheese and cream to heated sauce. Serve immediately over pasta in heated serving plate