Fettucinis au jambon et confit d’échalotes, sauce rosée flambée

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• 300 g de jambon fumé en dés Lafleur

• 30 ml (2 c. à table) d'huile d'olive

• 6 échalotes françaises émincées

• 30 ml (2 c. à soupe) de vin blanc sec

• 375 ml (1½ tasse) de sauce marinara

• 250 ml (2 tasses) de crème 35%

• 45 ml (3 c. à soupe) de vodka

• 350 g de fettucinis fraîches (250 g de pâtes sèches)

• 60 g de parmesan en copeaux

• 45 ml (3 c. à soupe) basilic frais haché gros

• 30 g (2 c. à table) de gros sel

• Sel et poivre du moulin au goût

• 1 oignon moyen haché

• 3 gousses d'ail, hachées

• 45 ml (3 c. à soupe) d'huile d'olive

• 1 boîte de 796 ml de tomates Italiennes entières

• 1 boîte de 156 ml de pâte de tomates

• ¼ c. à thé de sucre

• 30 ml (2 c. à soupe) de basilic frais ciselé

• Sel et poivre