In a small bowl, combine vodka and chilli flakes. Set aside for 1 hour.
Heat olive oil in a large frying pan over medium heat. Saute prosciutto, garlic, parsley, basil, salt and pepper until prosciutto is evenly brown. Pour in vodka mixture then simmer 10 minutes. Crush tomatoes and stir in with tomato puree and 1 cup of water. Simmer 15 minutes. Stir in 1 cup heavy cream, and cook 2 minutes.