1

Bring a large pot of salted water to a rapid boil over high heat for cooking the rigatoni pasta.

2

Slice prosciutto into thin ribbons, finely mince the peeled shallot, and mince the garlic cloves on a clean cutting board.

3

Heat olive oil in a large skillet over medium heat and add sliced prosciutto ribbons in a single loose layer.

4

Cook prosciutto for 4 minutes until deeply crisped and golden brown, then transfer with tongs to a paper towel.

5

Melt unsalted butter in the same flavorful skillet over medium-low heat and add minced shallot and crushed red pepper.

6

Sauté shallot for 3 minutes until softened and translucent, then stir in minced garlic and cook for 1 minute until fragrant.

7

Drop rigatoni pasta into the rolling boiling water and cook for 11 minutes until firm with a chewy al dente bite.

8

Pour crushed tomatoes into the skillet, stirring gently with a wooden spoon to scrape up any browned fond from the pan.

9

Simmer sauce uncovered over medium-low heat for 12 minutes, allowing the tomato flavors to concentrate and thicken noticeably.

10

Lower heat to low, pour heavy whipping cream into the tomato sauce, and stir gently until smoothly blended and pastel pink.

11

Drain cooked rigatoni pasta, reserving a quarter cup of starchy cooking water, and transfer pasta directly into the skillet.

12

Simmer pasta in cream sauce for 2 minutes with reserved water, then fold in grated parmesan cheese and torn fresh basil.

13

Divide rich pasta between warm bowls, top with reserved crispy prosciutto ribbons, and finish with a dusting of extra parmesan.

Creamy Tomato Rigatoni with Crispy Prosciutto & Shaved Parmesan

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