Pasta in Bloody Mary cream sauce with ham

Ingredients for 4 servings:

• 400 g pasta, e.g. fusilli
• 150 g diced ham
• 500 ml tomatoes, pureed
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 50 g tomatoes, dried in oil
• 200 ml cream
• 1 ball of mozzarella
• 150 ml vodka
• 1 tsp Worcestershire sauce
• 1 tsp chili flakes
• Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel the onion and slice into strips. Peel the garlic and press or finely chop. Dice the mozzarella. Chop the sun-dried tomatoes. Cook the pasta in salted water for about 2 minutes less than the package tells you to, as the pasta will continue to cook in the sauce. Briefly fry the ham in a saucepan or large, high-sided frying pan over medium heat, then add the onion and garlic and brown lightly. Deglaze everything with some of the vodka (about 100 ml) and pour in the passata. Add the crushed sun-dried tomatoes, chili flakes, and cream. Simmer for about 4-5 minutes until the mixture has thickened enough. Add the drained pasta to the pan with the sauce. Add the Worcestershire sauce and the finely diced mozzarella and stir to melt. Add the remaining vodka. Season to taste with salt. This dish contains a significant amount of alcohol, as it only evaporates to a small extent during the relatively short cooking time.