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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 1 c. Finely minced shallots
- 1/4 tsp Dry crushed red pepper
- 1/2 c. Vodka
- 3/4 c. Whipping cream
- 3/4 c. Tomato sauce
- 8 ounce Rigatoni pasta
- 4 ounce Thinly sliced prosciutto, minced
- 1/3 c. Grated Asiago cheese (about 2 ounce)
- 2 Tbsp. Minced fresh parsley
- 2 Tbsp. Minced fresh basil or possibly 2 t dry
Direcciones
- Heat oil in heavy large skillet over medium heat. Add in shallots and crushed red pepper; saute/fry till shallots are translucent/soft, about 5 min. Add in vodka and ignite with long match. Simmer till flames subside, shaking pan occasionally, about 2 min. Increase heat to high, add in cream and bou till mix thickens, about 3 min. Add in tomato sauce; boil till sauce thickens and coats back of spoon, about 2 min. (Can be made 1 day ahead; chill.) Cook pasta in pot of boiling salted water till tender but still hard to bite.
- Drain; reserve 1/4 C cooking liquid. Bring sauce to simmer. Add in pasta, prosciutto, 1/3 C cheese, parsley and basil to skillet and toss to coat. Add in reserved pasta cooking liquid if mix 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 Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 318g | |
| Recipe makes 2 servings | |
| Calories 528 | |
| Calories from Fat 286 | 54% |
| Total Fat 32.42g | 41% |
| Saturated Fat 12.96g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 530mg | 22% |
| Potassium 735mg | 21% |
| Total Carbs 18.32g | 5% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.0g | 3% |
| Protein 11.61g | 19% |
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