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Vodka Rigatoni
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Recipe Information
Creamy pink sauce for pasta


Serves/Makes:4 or more

  • 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)
  • 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.
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.

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