Ingredients
8
8 servings
- •0.25 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
- •1.5 teaspoons white sugar
- •1 teaspoon salt
- •0.25 teaspoon ground black pepper
- •0.125 teaspoon crushed red pepper flakes
- •1 cup grated Parmesan cheese
- •1 pound rigatoni pasta
- •0.25 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.
Nutritional Facts
Per 8 servings
- Calories: 558
- Carbohydrate: 54g
- Fat: 31g
- Fiber: 4g
- Protein: 18g
- Sugar: 3g
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