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Vodka Pasta with Rigatoni

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
8 servings
Dinner Italian
Vodka Pasta with Rigatoni
Ingredients
  • 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
  • 1 cup grated Parmesan cheese
  • 1 pound rigatoni pasta
  • 1/4 cup green peas
Instructions
1
Remove excess moisture from roasted peppers, setting aside a modest amount of the juice. Slice peppers into thin pieces.
2
Mince prosciutto and blend it with heavy cream, crushed tomatoes, vodka, roasted peppers along with the reserved liquid, chopped parsley, garlic powder, sugar, salt, and black pepper to create a saucepan mixture. Cover the pan and cook over medium heat, stirring frequently, until the sauce reaches a boil. Gradually lower heat and let it simmer for 30 minutes.
3
Simultaneously, prepare pasta according to the package's instructions. Drain and transfer it to a large serving container.
4
Combine shredded cheese into the sauce, then stir the sauce into cooked rigatoni and top it with frozen peas.