Serves: 4
Total Calories: 670

1/4 cup unsalted butter
1/4 cup finely chopped shallot
2 ounces sliced imported Italian prosciutto, cut into thin strips
1 (28-ounce) can imported italian tomato peeled, drained and coarsely chopped
1/2 teaspoon crushed red pepper
salt
1/2 cup heavy cream
1/4 cup vodka
1 pound spaghetti or linguine
1/2 cup freshly grated Parmigiano-Reggiano

1 In a skillet large enough to hold all of the cooked pasta, melt the butter over medium heat. Add the shallots and cook until golden, about 2 minutes. Stir in the prosciutto and cook 1 minute.

2 Add the tomatoes, crushed red pepper, and salt to taste. Simmer 5 minutes. Stir in the cream and cook, stirring well, for 1 minute more. Add the vodka and cook 2 minutes.

3 Bring 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta, gently pushing it down until the pasta is completely covered with water. Cook over high heat, stirring frequently, until al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta.

4 Add the pasta to the skillet with the sauce. Toss the pasta in the sauce over high heat until it is well coated. Add a little cooking water if the sauce seems too thick. Stir in the cheese and toss again. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 670
Calories from Fat: 210

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