Preheat oven to 375F.
Arrange sliced prosciutto on a foil-lined baking sheet, and bake for 15-20 minutes or until dark red and very crispy, then remove from oven and allow to cool completely.
In the meantime, heat olive oil over medium heat in a medium saucepan and cook shallots and garlic until softened, about 5 minutes.
Add tomatoes and vodka, stir well and simmer for 10 minutes to cook off the alcohol.
Add heavy cream and parmesan cheese and stir until sauce thickens, add salt to taste, then remove from heat.
Cook pasta according to instructions, drain and return to pot.
Crumble cooled prosciutto with your hands to create shards.
Toss pasta with sauce and divide into four bowls.
Garnish with parmesan cheese and crispy prosciutto and serve with crusty Italian bread.