Vodka Rigatoni

Roasted peppers and salty prosciutto jump into a saucepan with crushed tomatoes, parsley, cream and vodka. Add Parmesan cheese to the simmered sauce, toss with cooked rigatoni, and top with peas.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 558 Calories

Ingredients

• 1 teaspoon salt
• 2 cups heavy cream
• 2 tablespoons chopped fresh parsley
• 1 cup grated Parmesan cheese
• 1 (28 ounce) can crushed tomatoes
• 2 teaspoons garlic powder
• 1 fluid ounce vodka
• 1 (7 ounce) jar roasted red peppers
• 1 pound rigatoni pasta
• 0.25 teaspoon ground black pepper
• 0.125 teaspoon crushed red pepper flakes
• 1.5 teaspoons white sugar
• 0.25 cup green peas
• 0.25 pound chopped prosciutto

Recipe Instructions

Step 1

Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips.

Step 2

Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, sugar, salt and black pepper, and crushed red pepper in a saucepan. Cover. Cook over medium heat, stirring often, until the sauce comes to a boil. Reduce heat, and simmer for 30 minutes.

Step 3

Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.

Step 4

Stir cheese into the sauce. Stir sauce into rigatoni and top with peas.