Rigatoni Alla Grappa
Chef Cary Wolfson Caffe Angelica Garden City Park, New York
2 tablespoons unsalted butter
1 tablespoon chopped garlic
1 tablespoon chopped shallots
1 tablespoon chopped fresh sage
½ teaspoon dried hot red pepper flakes
½ cup sliced fresh cremino mushrooms
½ cup diced prosciutto
¼ cup grappa (a liqueur)
1 cup heavy cream
2 cups tomato sauce
½ cup green peas
¼ cup freshly grated Romano cheese
1 pound rigatoni, cooked, drained, and still warm
Place the butter in a large saucepan over medium heat and cook until it starts to brown. Add the garlic, shallots, sage, and red pepper flakes. Sauté, stirring occasionally, until the garlic slightly browns. Add the mushrooms and prosciutto, sauté briefly, and add the grappa. Raise the heat and reduce the liquid until almost dry. Add the heavy cream and simmer until reduced by half. Add the tomato sauce, bring to a boil, and reduce the heat. Add the green peas, and simmer, stirring occasionally, until the sauce has a thick, creamy consistency.
Bring at least 4 quarts of water to boil. Add 1 tablespoon of salt. Add rigatoni and stir to separate. Cook until al dente. Drain.
Transfer to a warm bowl. Toss with the sauce and Romano cheese. Serve on heated plates.