Heat olive oil in a large skillet over medium heat. Add prosciutto and render 2 minutes. Add onions, celery, garlic, salt and pepper; partially cover and cook until very tender, 10-12 minutes. Add vodka and reduce by half. Add tomatoes and passata, and simmer 20 minutes to cook tomatoes down. Add cream and tarragon or basil and reduce heat to low.
Bring a pot of water to a boil for the pasta. Salt water, drop pasta and cook to al dente.