- Yield: 6 servings
Rigatoni alla Vodka
Ingredients
- Extra Virgin Olive Oil - 1 Tbs.
- Medium Onion - 1, chopped
- Prosciutto - 4 slices, finely chopped
- Vodka - 1/4 cup (can use low sodium chicken broth instead)
- Butter - 1/4 cup, cut in small pieces
- Tomato Sauce - 3/4 cup
- Heavy Cream - 3/4 cup (or Half and Half)
- Frozen Baby Peas - 1/4 cup
- Rigatoni - 1 lb., cooked al dente and drained
- Parmesan Cheese - 3/4 cup, grated
- Salt - to taste
- Black Pepper - to taste
Instructions
In a large, heavy skillet over medium high heat, add oil and onion; saute until golden. Add prosciutto. Pour on vodka. Stir in butter, tomato sauce, heavy cream and peas. Reduce heat to medium and simmer for about 2 minutes. Toss with cooked rigatoni and Parmesan cheese; season with salt and pepper. Serve immediately.
