Saute onion and garlic in olive oil until translucent. Add prociutto and saute until it's caramelized and crisp, about 10min.
Add vodka and scrape the pan until the pan looks clean underneath and the liquid is a uniform brown. Simmer for about 5min or until it no longer has a boozy smell.
Add seasoning and stir. Add cream and tomatoes and incorporate well. Add sugar and stir. Simmer for about 20min on low heat.
Add cheese and stir well to avoid cheese clumping at the bottom. Simmer for another 20min or so.
Serve mixed with any kind of pasta, but tube-like pastas like rigatoni and penne work best. They seem to hold the sauce better.
OPTIONAL: If you have fresh basil, add it with the 3rd step. Don't add it before, as I've found the higher heat seems to give it a bitter flavor, whereas simmering it with the tomatoes and cream at a lower heat brings out the lovely oils!