 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
Use extreme caution when igniting this dish! This is a special occasion dish because it is so rich in flavor and calories. Ingredients:
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 |
Directions:
1. Heat oil in a heavy large skillet over medium heat.
2. Add shallots and crushed red pepper.
3. Sauté 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.
|
|