Description
Rigatoni with a tomato cream sauce. Can be frozen.
Ingredients
- ¼ 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 ½ teaspoons white sugar
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon crushed red pepper flakes (Optional)
- 1 cup grated Parmesan cheese
- 1 pound rigatoni pasta
- ¼ cup green peas
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 8