Vodka Rigatoni

Recipe View Prepare the Roasted Peppers: Drain the roasted red peppers, reserving 1-2 tablespoons of the liquid. Slice the peppers into thin strips. (5 minutes)

Recipe View Create the Vodka Sauce: In a large saucepan, combine the chopped prosciutto, heavy cream, crushed tomatoes, vodka, roasted red pepper strips (along with the reserved liquid), chopped fresh parsley, garlic powder, sugar, salt, black pepper, and crushed red pepper flakes. Stir well to combine. (5 minutes)

Recipe View Simmer the Sauce: Cover the saucepan and bring the sauce to a gentle boil over medium heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to low and simmer for 30 minutes, stirring occasionally, allowing the flavors to meld together beautifully. (35 minutes)

Recipe View Cook the Rigatoni: While the sauce is simmering, cook the rigatoni pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the cooked pasta and transfer it to a large serving bowl. (12 minutes)

Recipe View Combine and Serve: Stir the grated Parmesan cheese into the vodka sauce until it is melted and the sauce is smooth and creamy. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency. Pour the sauce over the cooked rigatoni in the serving bowl. Gently toss to coat the pasta evenly. Add the frozen green peas and toss again. Serve immediately, garnished with additional grated Parmesan cheese and a sprinkle of fresh parsley, if desired.