VODKA RIGATONI
Use extreme caution when igniting this dish! This is a special occasion dish because it is so rich in flavor and calories.
Provided by cooking_geek
Categories Weeknight
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a heavy large skillet over medium heat.
- Add shallots and crushed red pepper.
- Sauté 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.
Nutrition Facts : Calories 360.9, Fat 17.3, SaturatedFat 7.9, Cholesterol 72.7, Sodium 184, Carbohydrate 34.8, Fiber 1.8, Sugar 2.1, Protein 7.1
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