1 hr 15 mins
Use extreme caution when igniting this dish! This is a special occasion dish because it is so rich in flavor and calories.
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Units: US | Metric
- 2 tablespoons olive oil
- 1 cup finely chopped shallot
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup vodka
- 3/4 cup whipping cream
- 3/4 cup your favorite tomato sauce
- 8 ounces rigatoni pasta
- 4 ounces thinly sliced prosciutto, chopped in small pieces
- 2/3 cup grated asiago cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
- 1Heat oil in a heavy large skillet over medium heat.
- 2Add shallots and crushed red pepper.
- 3Sauté until shallots are translucent, about 5 minutes.
- 4Add vodka and carefully ignite with a long match to burn off alcohol.
- 5Simmer 2 minutes or until flames subside, shaking pan continuously.
- 6Increase heat to high, add whipping cream, and boil 3 minutes or until mixture thickens.
- 7Add tomato sauce and boil 2-3 minutes or until mixture thickens and coats the back of the spoon.
- 8(sauce can be made a day ahead and chilled).
- 9Cook rigatoni in salted water until tender, but still firm to bite-do not overcook.
- 10Before straining, set aside 1/4 cup of the salted cooking water.
- 11Drain pasta and return to pot.
- 12Add prepared sauce, prosciutto, 1/3 cup asiago cheese, parsley, and basil.
- 13Toss to mix.
- 14Add the 1/4 cup reserved cooking water if mixture is too dry.
- 15Season to taste with pepper.
- 16Transfer to large bowl.
- 17Sprinkle with remaining asiago cheese and serve.
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Nutritional Facts for Vodka Rigatoni
Serving Size: 1 (150 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 360.9
- Calories from Fat 155
- Total Fat 17.3 g
- Saturated Fat 7.9 g
- Cholesterol 72.6 mg
- Sodium 184.0 mg
- Total Carbohydrate 34.7 g
- Dietary Fiber 1.8 g
- Sugars 2.0 g
- Protein 7.1 g
The following items or measurements are not included: