Rigatoni and Peas in Vodka Sauce

    Rigatoni and Peas in Vodka Sauce

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    Rigatoni pasta, fresh peas and plenty of rich Parmesan Cheese in a sweet creamy, tomato and red capsicum vodka sauce.

    Serves: 8 

    • 220g roasted red capsicums,
    • 130g diced prosciutto
    • 2 cups thickened cream
    • 1 (810g) tin crushed tomatoes
    • 30ml vodka
    • 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 chilli flakes
    • 1 cup grated Parmesan cheese, to taste
    • 500g rigatoni pasta
    • 1/4 cup green peas, cooked

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Drain roasted capsicums, reserving a teaspoon of the liquid, then cut into strips.
    2. Combine prosciutto, cream, crushed tomatoes, vodka, roasted capsicums with reserved liquid, parsley, garlic powder, sugar, salt, black pepper and chilli flakes in a saucepan. Cover then cook over medium heat, stirring often, until the sauce comes to a boil. Reduce heat then simmer for 30 minutes.
    3. Meanwhile, cook pasta according to packet directions. Drain then transfer to a large serving bowl. Stir cheese into the sauce. Stir sauce into rigatoni then top with peas.

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