Ingredients:
2 tablespoons olive oil
1 cup finely chopped shallots
1/4 teaspoon crushed red pepper flakes
1/2 cup vodka
3/4 cup whipping cream
3/4 cup your favorite tomato sauce
8 ounces rigatoni pasta
4 ounces thinly sliced prosciutto, chopped in small pieces
2/3 cup grated asiago cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
Directions:
Heat oil in a heavy large skillet over medium heat.
Add shallots and crushed red pepper.
Saute until shallots are translucent, about 5 minutes.
Add vodka and carefully ignite with a long match to burn off alcohol.
Simmer 2 minutes or until flames subside, shaking pan continuously.
Increase heat to high, add whipping cream, and boil 3 minutes or until mixture thickens.
Add tomato sauce and boil 2-3 minutes or until mixture thickens and coats the back of the spoon.
(sauce can be made a day ahead and chilled).
Cook rigatoni in salted water until tender, but still firm to bite-do not overcook.
Before straining, set aside 1/4 cup of the salted cooking water.
Drain pasta and return to pot.
Add prepared sauce, prosciutto, 1/3 cup asiago cheese, parsley, and basil.
Toss to mix.
Add the 1/4 cup reserved cooking water if mixture is too dry.
Season to taste with pepper.
Transfer to large bowl.
Sprinkle with remaining asiago cheese and serve.
Servings: 6
Time preparation: 30 min.
Time total: 75 min.