Preheat your oven to 450°F.

Line 6 strips of prosciutto onto a baking tray.  Once your oven is heated, bake the tray of prosciutto for 10-12 minutes, until the pieces have crisped up all the way through.  Check after 8 minutes, if you have really thin slices of prosciutto.

Set aside to cool while you make the sauce.

Preheat a large frying pan or saute pan over medium heat and then heat the ¼ cup olive oil.

Sautee the thinly sliced cloves of garlic until fragrant, about 1 minute.

Add the halved cherry tomatoes, dried oregano, dried parsley, red pepper flakes, and a pinch of salt and pepper to the pan. Stir to coat the tomatoes in the olive oil and dried herbs.

Let the tomatoes cook until the soften and begin to dissolve into a sauce, smashing them with the back of the wooden spoon once they’ve softened to encourage them turning into a saucy consistency. Cook for 5-10 minutes until most of the tomatoes have turned saucy.

Deglaze the pan with ½ cup of vodka and stir to combine.  Let the sauce simmer for 5 more minutes, letting the sauce thicken and the alcohol to cook out.

In the meantime, cook your pasta according to package directions in salted water.  Drain and set aside.

Once the sauce has simmered, turn the heat to low and add the heavy cream and butter.  Stir until the butter has melted and the cream is stirred in.  Add the cooked pasta to the pan and stir to coat the pasta in the sauce.  Let sit for 2 minutes to let the sauce absorb.

Remove the pan from the heat and stir in the parmesan cheese and sliced fresh basil.

Divide the pasta among 4 large bowls or plates for an entree or 6 plates for a starter.

Use your hands to crumble the crispy prosciutto into small pieces. Top each bowl with about 1 slice of prosciutto each.

Drizzle pesto around the edge of the pasta.  Top with extra parmesan, fresh basil, and crushed red pepper flakes  if desired and serve immediately.