Title: Rigatoni with vodka tomato sauce - bon appeti
 Categories: Main dish, Pasta
      Yield: 2 Servings
 
      2 tb Olive oil
      1 c  Finely chopped shallots
    1/4 ts Dried crushed red pepper
    1/2 c  Vodka
    3/4 c  Whipping cream
    3/4 c  Tomato sauce
      8 oz Rigatoni pasta
      4 oz Thinly sliced prosciutto,
           -chopped
    1/3 c  Grated Asiago cheese (about
           -2 oz)
      2 tb Chopped fresh parsley
      2 tb 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 1/4 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.