Place the bacon and shallots in a food processor and pulse a few times to mince.

Melt the butter in a heavy-bottom pot over medium-low heat and add the bacon shallot mixture. Sweat until the bacon-renders out and the shallots soften, about 10 minutes.

Increase the heat to medium and add the vodka. Cook until the vodka has nearly cooked all away.

Add the cream and reduce heat to a simmer. Simmer for 1 hour. Add the marinara sauce, Parmesan, and prosciutto. Simmer for 5 more minutes. Taste and adjust the seasoning to taste with salt and pepper.

Toss with cooked rigatoni. Garnish with a dollop of ricotta and chopped parsley.