Vodka Rigatoni Best Dishes

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Vodka Rigatoni

"Rigatoni with a tomato cream sauce. Can be frozen."

Ingredients :

1/four pound chopped prosciutto
2 cups heavy cream
1 (28 ounce) can overwhelmed tomatoes
1 fluid ounce vodka
1 (7 ounce) jar roasted crimson peppers
2 tablespoons chopped sparkling parsley
2 teaspoons garlic powder
1 half of teaspoons white sugar
1 teaspoon salt
1/four teaspoon ground black pepper
1/eight teaspoon beaten purple pepper flakes (optional)
1 cup grated Parmesan cheese
1 pound rigatoni pasta
1/4 cup inexperienced peas

Instructions :

Prep : 20M	Cook : 8M	Ready in : 50M

Drain roasted peppers, reserving a small quantity of the liquid. Cut peppers into strips.
Combine prosciutto, cream, overwhelmed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, sugar, salt and black pepper, and overwhelmed pink pepper in a saucepan. Cover. Cook over medium warmness, stirring often, till the sauce comes to a boil. Reduce warmth, and simmer for half-hour.
Meanwhile, cook pasta in keeping with package guidelines. Drain, and switch to a big serving bowl.
Stir cheese into the sauce. Stir sauce into rigatoni and pinnacle with peas.

Notes :

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