Rigatoni macaroni
Prosciutto fat, a few sm. pieces
1/2 onion, in sm. sq. pieces
1 can (35 oz.) whole Italian tomatoes
Olive oil
1/4 c. vodka
Heavy cream
Pepper to taste
1 tbsp. basil

Cook rigatoni. In a separate pot, cover bottom with olive oil. Put procuitto fat in the olive oil and cook on a low flame until the fat is crisp. Throw fat out. Put cut onion in the oil, until soft. Add the can of tomatoes, but squeeze the tomatoes by hand into the pot. Add pepper and basil. Simmer and stir occasionally for 20 minutes. Then add 1/4 cup vodka. Simmer and stir occasionally until the alcohol is gone. Remove from heat. Add heavy cream until sauce is a pinkish color. Serve over cooked rigatoni.