Recipe - Rigatoni With Vodka Tomato Sauce

2 tablespoon Olive oil
1 cup Finely chopped shallots
One fourth teaspoon Dried crushed red pepper
One half cup Vodka
Three fourths cup Whipping cream
Three fourths cup Tomato sauce
8 ounce Rigatoni pasta
4 ounce Thinly cut or sliced up prosciutto,
chopped
1/3 cup Grated Asiago cheese (about
2 oz)
2 tablespoon Chopped fresh parsley
2 tablespoon Chopped fresh basil or 2 t
dried

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini