12:26 AM 3/20/98
rfc

Rigatoni alla Vodka

1 lb rigatoni
1T olive oil, 3 shallots finely chopped, 6 cloves garlic finely chopped, 4
ounces Prosciutto, julienned, 7 scallions, sliced, whites seperated from the
greens, 1/8 T crushed red pepper, 3/4c vodka, 4 tomatoes peeled, seeded &
diced, 1 c heavy cream, s&p to taste, 1/2c Parmesean cheese

Cook pasta as directed.,
Heat the olive oil in large saute pan over medium heat, add shallots , saute
1 min., add garlic and cook until it begins to take on some color.
Add the proscuitto and the whites of the scallions, saute 2 min.  Add the
pepper flakes, remove from the heat, carefully pour 1/2 c vodka into pan and
flambe. Add the tomatoes, the greens of the scallions as soon as alcohol is
evaporated and flame had died, add the remaining 1/4 c  of vodka and cook
over med heat 15min. Add cream and continue to cook 1 to 2 min longer.  Mix
in the cooked pasta, season with s&p sprinkle with the Parmesan, serve
immediately!  Serves 6 as a first course or 4 as an entree.  Enjoy