Rigatoni with Vodka-Tomato Sauce

Heat oil in a heavy large skillet over medium heat. Add the shallots and red pepper flakes; sauté until shallots are translucent, about 5 minutes. Add vodka and carefully ignite with a long match. Simmer until flames subside, shaking pan occasionally, about 2 minutes. Increase heat to high, add cream and boil until mixture thickens, about 3 minutes. Add tomato sauce; boil until sauce thickens and coats the back of a spoon, about 2 minutes.

Meanwhile, cook pasta to al dente. Reserve about 1/4 cup of the cooking liquid.

Bring the sauce to a simmer. Add cooked pasta, chopped prosciutto, 1/3 cup of the cheese, parsley and basil to the skillet and toss to coat. Add the reserved pasta liquid if mixture is too dry. Season to taste with pepper.

Transfer to large serving bowl. Sprinkle with the remaining 1/3 cup cheese and serve.