INGREDIENTS

  • 2 tablespoons olive oil
  • 1 cup shallots , finely chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup vodka
  • 3/4 cup whipping cream
  • 3/4 cup tomato sauce
  • 8 ounces rigatoni pasta
  • 4 ounces prosciutto , chopped
  • 2/3 cup asiago cheese (about 2 ounces)
  • 2 tablespoons fresh parsley , chopped
  • 2 tablespoons fresh basil , chopped

DIRECTIONS

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