Title: Rigatoni with Vodka/tomato Sauce
Categories: Pasta
Yield: 2 Servings

2	tb	Olive oil
1	c	Shallots; finely chopped
1/4	ts	Dried red pepper; crushed
1/2	c	Vodka
3/4	c	Whipping cream
3/4	c	Tomato sauce
8	oz	Rigatoni
4	oz	Prosciutto; thinly sliced, chopped
2/3	c	Asiago cheese; about 2-oz., grated
2	tb	Fresh parsley; chopped
2	tb	Fresh basil; chopped OR
2	ts	Dried basil
		Pepper

Heat oil in heavy lg. skillet over med. heat. Add shallots and crushed red pepper; saute until shallots are translucent, about 5 mins. Add vodka and ignite with long match. Simmer until flames subside, shaking pan occasionally, about 2 mins. Increase heat to high, add cream and boil until mixture thickens, about 3 mins. Add tomato sauce; boil until sauce thickens and coats back of spoon, about 2 mins. (Can be made 1 day ahead; chill).

Cook pasta in pot of boiling salted water until al dente. Drain; reserve 1/4 cup of cooking liquid.

Bring sauce to simmer. Add pasta, prosciutto, 1/3 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 lg. bowl. Sprinkle with remaining 1/3 cup cheese and serve.

Source: Chef Chris Luccari of Ristorante Lunas (Bon Appetit, 10/94)

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