Vodka Rigatoni

• 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

1. Heat oil in a heavy large skillet over medium heat.
2. Add shallots and crushed red pepper.
3. Saute until shallots are translucent, about 5 minutes.
4. Add vodka and carefully ignite with a long match to burn off alcohol.
5. Simmer 2 minutes or until flames subside, shaking pan continuously.
6. Increase heat to high, add whipping cream, and boil 3 minutes or until mixture thickens.
7. Add 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).
9. Cook rigatoni in salted water until tender, but still firm to bite-do not overcook.
10. Before straining, set aside 1/4 cup of the salted cooking water.
11. Drain pasta and return to pot.
12. Add prepared sauce, prosciutto, 1/3 cup asiago cheese, parsley, and basil.
13. Toss to mix.
14. Add the 1/4 cup reserved cooking water if mixture is too dry.
15. Season to taste with pepper.
16. Transfer to large bowl.
17. Sprinkle with remaining asiago cheese and serve.

olive oil, shallot, red pepper, vodka, whipping cream, your favorite tomato sauce, rigatoni pasta, cheese, parsley, fresh basil

Taken from www.food.com/recipe/vodka-rigatoni-71920 (may not work)