Vodka Rigatoni
Rigatoni with a tomato cream sauce. Can be frozen.
INGRIDIENT
DIRECTION
Step: 1
Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips.
Step: 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.
Step: 3
Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.
Step: 4
Stir cheese into the sauce. Stir sauce into rigatoni and top with peas.
NUTRITION FACT
Per Serving: 558 calories; protein 17.6g; carbohydrates 53.5g; fat 31.1g; cholesterol 102.8mg; sodium 1214.3mg.
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