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Vodka Rigatoni


1/4 pound chopped prosciutto 2 cups heavy whipping 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 (optional) 1 cup grated Parmesan cheese 1 pound rigatoni pasta 1/4 cup green peas

Rigatoni with a tomato cream sauce. Can be frozen. 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. Makes 4 - 6 servings

Submitted by: Hellvis

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