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Rigatoni with Vodka Tomato Sauce
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.


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