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Name: Rigatoni with Vodka Tomato Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1/3 c Asiago cheese Grated; 1 c shallots Finely chopped; 8 oz Rigatoni pasta; 2 tb olive oil; 1/2 c Vodka; 4 oz prosciutto Thinly sliced; 3/4 c Tomato sauce; 3/4 c Whipping cream; 2 tb Chopped fresh parsley; 2 tb fresh basil Chopped or 2 t; 1/4 ts Dried crushed red pepper

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INGREDIENTS

1/3 c Asiago cheese ; Grated
1 c shallots ; Finely chopped
8 oz Rigatoni pasta
2 tb olive oil
1/2 c Vodka
4 oz prosciutto ; Thinly sliced
3/4 c Tomato sauce
3/4 c Whipping cream
2 tb Chopped fresh parsley
2 tb fresh basil ; Chopped or 2 t
1/4 ts Dried crushed red pepper

Servings

INSTRUCTIONS

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.

NOTES

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Rigatoni with Vodka Tomato Sauce

1/3 c Asiago cheese Grated
1 c shallots Finely chopped
8 oz Rigatoni pasta
2 tb olive oil
1/2 c Vodka
4 oz prosciutto Thinly sliced
3/4 c Tomato sauce
3/4 c Whipping cream
2 tb Chopped fresh parsley
2 tb fresh basil Chopped  or 2 t
1/4 ts Dried crushed red pepper

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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Nutrition

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Serving Size: 1 Serving (1029g)
Recipe Makes: 2

Calories: 1093
Calories from Fat: 356 (33%)

Amt Per Serving		% DV

	Total Fat 39.5g	53 %
	Saturated Fat 16.2g	81 %
	Monounsaturated Fat 16.3g
	Polyunsanturated Fat 3.9g
Cholesterol 183.6mg		56 %
Sodium 4469.8mg		154 %
Potassium 2961.4mg		78 %
Total Carbohydrate 117.1g		34 %
	Dietary Fiber 9.9g	40 %
	Sugars, other 107.2g
Protein 43.3g		62 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1093

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