RIGATONI WITH VODKA-TOMATO SAUCE

Rigatoni with Vodka-Tomato Sauce image

Provided by Anne Cremona @AnneCremona

Categories Pasta

Number Of Ingredients 11

2 tablespoon(s) olive oil
1 cup(s) finely chopped shallots
1/4 teaspoon(s) dried crushed red pepper
1/2 cup(s) vodka
3/4 cup(s) heavy cream
3/4 cup(s) tomato sauce
8 ounce(s) rigatoni pasta
4 ounce(s) thinly sliced prosciutto (parma)
2/3 cup(s) grated asiago cheese...i use romano or parmesan when i don't have asiago at home!
2 tablespoon(s) chopped parsley
2 tablespoon(s) chopped fresh basil or 2 tsp. dried

Steps:

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 cook until the alchohol evaporates. Increase heat to high, add cream and boil until mixture thickens, about 3 minutes. Add tomato sauce and cook for about 5 minutes. Cook pasta in pot of boiling, salted water until tender but still firm to bite. Drain, reserve 1/4 cup of cooking liquid. 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 salt and pepper. Transfer to large serving bowl. Sprinkle with remaining 1/3 cup cheese and serve...enjoy!!