Rigatoni with Tomato Vodka Lemon Sauce

Cook the 2 pound rigatoni.

While the rigatoni is cooking, prepare the tomato, vodka and lemon sauce by following these directions.

In a large skillet, heat the olive oil; add butter. When the bubbles have disappeared, add Prosciutto, sliced thinly and torn into 1 to 2-inch pieces.

Allow to cook for a minute or so.

Now it's time to add the tomatoes which have been seeded and sliced into 1/8-inch pieces along with very thin lemon slices (half the size of the tomatoes slices, also seeded).

Saute for a couple of minutes before adding the finely chopped garlic.

Pour in the vodka; simmer for a couple of more minutes until the tomatoes and lemon wilt.

At this point, add the marinara sauce and stir the contents together.

Next add the heavy cream and stir until the sauce is heated throughout.

Adjust salt and pepper to taste.

Drain the rigatoni and mix with the sauce in a large bowl.