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| Vodka Rigatoni Recipes |
- PREP 20 mins
- COOK 30 mins
- READY IN 50 mins
Ingredients
Original recipe makes 8 servings
- 1/4 pound chopped prosciutto
- 2 cups heavy cream
- 1 (28 ounce) can crushed tomatoes
- 1 fluid ounce vodka
- 1 (7 ounce) jar roasted red peppers
- 2 tablespoons chopped fresh parsley
- 2 teaspoons garlic powder
- 1 1/2 teaspoons white sugar
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon crushed red pepper flakes (optional)
- 1 cup grated Parmesan cheese
- 1 pound rigatoni pasta
- 1/4 cup green peas
Directions
- Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips.
- 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.
- Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.
- Stir cheese into the sauce. Stir sauce into rigatoni and top with peas.
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