Preparation

Bring a large pot of well-salted water to a boil over high heat.

Heat the oil and butter in a 12-inch skillet over medium-low heat until butter is melted. Add the prosciutto and onion and cook, stirring occasionally, until the onions start to brown, about 5 minutes. Add the vodka. (Optional: tilt the pan to one side and bring a lighter or match near the sauce. The vodka will ignite, stand back as the flame may flare up. Shake it around a bit to let it continue flaming. Let the flame continue until it burns out.) Add the tomatoes and cook, stirring and crushing the tomatoes with a fork, for about 10 minutes more. Stir in the cream and simmer for 1 to 2 minutes.

Add the pasta to the boiling water and cook according to the package directions until al dente. Drain well. Return the pasta to the pot, set it over medium-low heat, pour in the sauce, and toss. Season to taste with salt and serve right away.