Rigatoni with Vodka Tomato Sauce
In my opinion, this is the most decadent, rich and scrumptious pasta dish and one of my all-time favorites (I originally got this recipe from a Bon Appetit magazine many, many years ago). Very easy to prepare and always a hit. 62
red pepper flakes
heavy whipping cream
thinly sliced, chopped
Heat oil in heavy large skillet over medium heat.
Add shallots and crushed red pepper; sauté 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 ¼ cup cooking liquid.
Bring sauce to simmer.
Add pasta, prosciutto, ⅓ cup 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 ⅓ cup cheese and serve.