• 1 tsp. Olive Oil
• 1 medium diced onion
• 1/2 c. diced prosciutto or lean ham (3 oz.)
• 4 cloves of garlic, minced
• 1/3 c. dry red wine or 2 tbsp. balsamic vinegar
• 1/3 c. vodka
• 2 tbsp tomato paste
• 1/4 tsp black pepper
• 2 14 1/3 oz cans crushed tomatoes, undrained
• 3/4 c. fat free half and half
• 2 tbsp. lowfat cream cheese
• 2 tbsp. diced fresh parsley (Italian flat leaf)
• 1 lb penne, rigatoni or farfalle

Heat oil in saucepan over medium or high heat. Add onion, ham, and garlic and saute for 5 minutes. Stir in wine and next 5 ingr. Bring to a boil. Reduce heat and cook uncovered about 25 minutes, then remove from heat, stir in half and half, cream cheese, and parsley.