Servings: 8
chopped prosciutto
heavy cream
crushed tomatoes
roasted red peppers
chopped fresh parsley
garlic powder
white sugar
ground black pepper
crushed red pepper flakes
grated Parmesan cheese
rigatoni pasta
green peas
Vodka Rigatoni
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  1. Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips.
  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.
  3. Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.
  4. Stir cheese into the sauce. Stir sauce into rigatoni and top with peas.