1cupjarred marinara sauce(something simple and smooth like tomato-basil)
1cupheavy whipping cream
5largebasil leaves,finely chopped
salt and freshly ground black pepper, to taste
¾cupfinely grated Parmesan cheese,divided
additional basil leaves, for garnish (if desired)
Prepare the Rigatoni according to the package instructions. Don't overcook-- it's actually better if you remove it from the water when it's somewhat al dente, rather than soft.
While the Rigatoni is cooking, prepare the sauce. In a large skillet, heat the butter and olive oil. Add shallots and prosciutto, and saute for about 3 minutes. Add the vodka and wine to the pan and simmer until the liquid has reduced by about half. Add the marinara sauce and simmer for about 5 minutes. Stir in the cream and basil, and heat through. Add salt and pepper, to taste.
Drain the pasta and put it back into the pot. Scrape the sauce onto the pasta in the pot and toss to coat. Turn the heat to medium to heat through. Stir in ½ cup of the Parmesan. Remove from heat.
Plate individual servings with an additional sprinkle of Parmesan cheese. Garnish with fresh basil, if desired.