Bring a large pot of water to a boil. Cook pasta according to package directions.
Meanwhile, sauté shallot with half the olive oil in a hot pan for two minutes, add prosciutto, tomatoes, and blister tomatoes over high heat for two minutes.
Deglaze with wine, reduce to half, and stir in cream and arugula. Season with salt and pepper, bring to a simmer.
Drain pasta, mix with creamy sauce, stir in cheese and serve with remaining olive oil drizzled over the top.
