“Use extreme caution when igniting this dish! This is a special occasion dish because it is so rich in flavor and calories.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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