Vodka Rigatoni

Recipe by cooking_geek
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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