Creamy Tomato Alfredo Linguine

INGREDIENTS:

• 1 pound linguine (any other pasta is fine and fresh is ideal since sauces cling better to fresh pasta)
• kosher salt
• 3 tablespoons olive oil
• 4 cloves garlic, chopped finely
• 1 shallot, chopped finely
• 1 35-ounce can Italian plum tomatoes (preferably San Marzano) with liquid
• kosher salt and freshly ground black pepper to taste
• red hot pepper flakes (the amount depending on how hot you like it)
• 1½ cups fresh or frozen peas (optional)
• 1 cup heavy cream
• ¼ lb sliced prosciutto (optional, but taste it before buying if using; you don't want it too salty)
• 2 tablespoons unsalted butter
• 1 cup freshly grated Parmigiano-Reggiano or freshly grated Parmesan cheese
• chopped fresh Italian parsley (optional)

INSTRUCTIONS:

1. In a large pot, bring 6 quarts of water plus a generous pinch plus plus of kosher salt to a boil (about 1 tablespoon per 2 quarts water, so 3 tablespoons in this case). Taste the water, it should be salty like the ocean.
2. While waiting for the water to boil, pour the can of tomatoes with juice into the work bowl of a food processor. DO NOT turn on the processor at full speed because you will end up with pink foam. Just pulse until you have a smooth puree. If you want a chunkier sauce, just dump the can of tomatoes and juice into a large bowl and crush the tomatoes with your impeccably clean hands.
3. Over medium heat, heat the 3 tablespoons of olive oil in a large, deep pan or skillet. Add the chopped garlic and chopped shallot to the oil. Saute until soft and translucent, then slowly pour in the pureed tomatoes and their juice. Bring the tomato sauce to a boil, then lower the heat to a simmer, seasoning it with salt and pepper to taste as it simmers (go easy on the salt because of the cheese that will be added). If you're using the red hot pepper flakes, add them now. Simmer until it reduces a bit about 10 to 15 minutes tops.
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