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.