1. Bring a large pot of salt water to a boil over medium-high – once boiling, add your pasta and cook it until al dente – according to the package’s instructions. Once done, drain the cooked pasta and set it aside.
   Important: Save some pasta water!
   
2. Take a large skillet and heat it with olive oil over medium heat, then add chopped prosciutto and sauté prosciutto until it begins to get crispy (perfect time is about 3-4 minutes); once done, remove it from the skillet and set aside – if you like to remove the extra fat, place a napkin on a plate before adding the crispy pieces.
3. Use the same skillet and add chopped onion to it; cook it until it’s soft (about 5 minutes), then add minced garlic and cook everything until the garlic gets fragrant. 
4. To deglaze with vodka, pour it into the skillet and scrape up any browned bits from the button – allow everything to simmer until it reduces by half (about 2-3 minutes).
5. Stir in crushed tomatoes and season with salt and pepper to taste, then let the sauce simmer for about 10 minutes to meld the flavors. 
6. Decrease the heat to medium-low and stir in the heavy cream and Parmesan cheese until the sauce becomes smooth and creamy – once done, add the prosciutto back into the skillet.
7. Add the cooked penne to the sauce and toss it well to ensure the pasta is evenly coated – if the sauce is too thick, add a bit of reserved pasta water to it.

Lastly, sprinkle it with chopped fresh basil and some extra Parmesan cheese before enjoying it.