Description:

Creamy pink sauce for pasta

Source:

Angela

Serves/Makes:4 or more

Ingredients

• 1/4 lb (.1 kg). prosciutto, chopped
• 1 pint heavy cream
• 1 can (28 oz (784 grm).) crushed tomatoes
• 1 shot vodka, or to taste
• 1 jar (7 oz (196 grm).) roasted red peppers, drained a little, and cut into strips
• 2 tsp (10 ml). garlic powder
• 2 tsp (10 ml). parsley flakes
• 1-1/2 tsp (7 ml). sugar
• 1 tsp (5 ml). salt
• 1/4 tsp (1 ml). black pepper
• 1/8 tsp (1 ml). cayenne pepper
• 1 cup (225 ml) grated romano cheese
• 1 lb (.5 kg). rigatoni, cooked according to manufacturer's directions
• 1 cup (225 ml) frozen peas, cooked (optional)

Preparation

• Mix all sauce ingredients together, except for rRomano cheese, in medium saucepan over medium-high heat.
• Stir constantly until it comes to a boil.
• Reduce heat and stir in Romano cheese; let simmer 1 minute.
• Stir into cooked rigatoni and top with peas, if using.

Comments

This recipe can also be used as a topping for sauteed or grilled chicken breast.

Freeze any left over sauce for another meal. Just reheat in microwave or on top of stove.