rigatoni with vodka-tomato sauce

How To Make rigatoni with vodka-tomato sauce

• 1

  Heat oil in heavy large skillet over medium heat. Add shallots and crushed red pepper. Saute until shallots are translucent, about 5 minutes.
• 2

  Add vodka and ignite with long match. Simmer until flames subside, shaking pan occasionally, about 2 minutes.
• 3

  Increase heat to high, add cream and boil until mixture thickens, about 3 minutes. Add tomato sauce; boil until sauce thickens and coats back of spoon, about 2 minutes.
• 4

  (Can be made 1 day ahead; chill).
• 5

  Cook pasta in pot of boiling water until tender but still firm to bite. Drain; reserve 1/4 cup cooking liquid.
• 6

  Bring sauce to simmer. Add pasta, prosciutto, 1/3 cup 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.
• 7

  Transfer to large bowl. Sprinkle with remaining 1/2 cup cheese and serve.
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