Vodka Rustica

1 pkg penne pasta (I like wheat)
1 large jar pasta sauce (any will do, for this I prefer a smooth one)
8 slices procuitto (sliced extra thin from the deli)
1 tub Pecorrino Romano
2 cloves garlic
3 oz vodka (http://www.titos-vodka.com/)
splash of milk
red pepper flakes to taste

Preheat oven to 350.
Start boiling water for pasta according to package directions.

In a large pot (http://www.ikea.com/us/en/catalog/products/00101155) saute garlic and red pepper flakes in a little olive oil. Take the procuitto out of the package and tear into smallish pieces.
Add the procuitto to the saucepan and cook until it turns a greyish color. I usually smash it around in the garlic with a rubber spatula.
Add the pasta sauce and mix well, reduce heat to a simmer.

Add the vodka, stir. Then add the milk, stir. You just need a little splash of milk, you don't want it to look creamy.

Drain the pasta. (http://www.ikea.com/us/en/catalog/products/80112466)
Add the pasta into the saucepan and toss with the sauce. Dump in all but about an 1/8th of the romano cheese. Toss together.

Pour all of this into a shallow casserole dish and then sprinkle with remaining cheese.
(http://www.williams-sonoma.com/products/c262/index.cfm?pkey=cbakeware%2Demile%2Dhenry&ckey=bakeware%2Demile%2Dhenry)
(This is the easiest casserole dish to clean, even with baked on cheese and sauce).

Bake at 350 until bubbly.