Vodka Rigatoni Recipe
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Vodka Rigatoni

By: ANGCHICK  
"Rigatoni with a tomato cream sauce. Can be frozen."

Rating: This weblink has been rated 80 times with an average star rating of 4.7 Read Reviews (59)

Rate/Review | 1,141 people have saved this

What to Drink?

Wine Sangiovese
 

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1/4 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 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

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 571 | Total Fat: 32g | Cholesterol: 104mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2004 by ABROSEN 
Delicious! I made this vegetarian without the prosciutto and it was terrific. Before I set up... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2004 by RTK 
I have been looking for a great alla vodka recipe. I have finally found it. I made a few... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2003 by schmerna 
Tasty sauce. I forgot to add the Parmasean cheese which made the sauce a bit thin but still... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2003 by NOUSHEEG 
This was a wonderful dish! I added fresh garlic and left out the roasted peppers and it was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 7, 2003 by Jessie Adair 
I am a BRAND NEW COOK who just discovered this site and this was the very first recipe I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2003 by AS095252 
This is an awesome recipe! I did not use the peppers, and made a few other changes. Instead,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2004 by MBL1023 
This is an incredible sauce! I always double this... it freezes really well. I have served... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 13, 2006 by AMOMMEE 
Tasty but a lot of work for the results. The proscuitto is what makes this dish! We dropped... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2003 by DSSAPP 
This sauce was so tasty I could hardly stop helping myself to it as it was cooking! Things... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2003 by JUSTJACKIE 
So easy to prepare and absolutely the most delicious tomato-cream sauce ever! It was even good... MORE

 
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