Rigatoni With Vodka Tomato Sauce - Bon Appetit

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 cup	146g / 5.1oz	Finely chopped shallots
1/4 teaspoon	1.3ml	Dried crushed red pepper
1/2 cup	118ml	Vodka
3/4 cup	177ml	Whipping cream
3/4 cup	177ml	Tomato sauce
8 oz	227g	Rigatoni pasta
4 oz	113g	Thinly sliced prosciutto - chopped
1/3 cup	48g / 1.7oz	Grated asiago cheese - (about, 2 oz)
2 tablespoons	30ml	Chopped fresh parsley
2 tablespoons	30ml	Chopped fresh basil or 2 t - dried

Recipe Instructions

Heat oil in heavy large skillet over medium heat. Add shallots and crushed red pepper; saute until shallots are translucent, about 5 minutes. Add vodka and ignite with long match. Simmer until flames subside, shaking pan occasionally, about 2 minutes. Increase heat to high, add cream and bou until mixture thickens, about 3 minutes. Add tomato sauce; boil until sauce thickens and coats back of spoon, about 2 minutes. (Can be made 1 day ahead; chill.) Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain; reserve 1/4 C cooking liquid. Bring sauce to simmer. Add pasta, prosciutto, 1/3 C cheese, parsley and basil to skillet and toss to coat. Add reserved pasta cooking liquid if mixture is too dry. Season to taste with pepper. Transfer to large bowl. Sprinkle with remaining 1/3 C cheese and serve.

Source:
Molto Mario

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