Ham fettuccini with shallot confit and rosée sauce flambée

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• 300 g Lafleur smoked ham, diced

• 30 ml (2 tbsp.) olive oil

• 6 French shallots, minced

• 30 ml (2 tbsp.) dry white wine

• 375 ml (1½ cups) marinara sauce

• 250 ml (2 cups) 35% cream

• 45 ml (3 tbsp.) vodka

• 350 g fresh fettuccini (250 g dry pasta)

• 60 g (4 tbsp.) parmesan cheese shavings

• 45 ml (3 tbsp.) fresh basil, coarsely chopped

• 30g (2 tbsp.) coarse salt

• Salt and freshly ground pepper to taste

• 1 medium onion, chopped

• 3 cloves garlic, chopped

• 45 ml (3 tbsp.) olive oil

• 1 can (796 g) whole Italian tomatoes

• 1 can (156 ml) tomato paste

• 1 ml (¼ tsp.) sugar

• 30 ml (2 tbsp.) chopped fresh basil

• Salt and pepper