Rigatoni and Peas in Vodka Sauce

    (114)
    1 hour

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


    106 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (114)

    Reviews in English (79)

    by
    20

    Delicious! I made this vegetarian without the prosciutto and it was terrific. Before I set up all the incredients in the saucepan, however, I sauteed a whole red onion in about 1 T salted butter. Then I deglazed the pan with the vodka and added all the other ingredients. A few other changes: I replaced the fresh parsley with fresh basil and replaced the garlic powder with an equal amount of fresh minced garlic. I also added about 2 1/2 cups diced baby portobello mushrooms. I followed some other reviewers' suggestion and only added 1/2 c grated Romano cheese because I didn't want the flavor to overpower the rest of the sauce. Next time I think I will just add a pinch of black pepper (even at 1/8 t it was too much) and maybe double the amount of red pepper flakes. This fed two very hungry souls, with seconds for each of them, and then there was still about half left to freeze. Thanks for a great recipe! Everyone requests this when they're coming over for dinner!  -  13 Apr 2003  (Review from Allrecipes USA and Canada)

    by
    16

    I am a BRAND NEW COOK who just discovered this site and this was the very first recipe I decided to try (I have always enjoyed Penne a la Vodka in restaurants). I am GLAD I DID because it was so EASY and came out so YUMMY!!! I had it with some friends and neighbors and it got great reviews by all! I LOVE THIS SAUCE!!! It froze well and then it tasted EVEN BETTER THE NEXT TIME I REHEATED IT! Thanks you so much, Angela, for sharing this easy and sumptious recipe. It was the perfect recipe for this beginning cook and I look forward to enjoying many more new recipes. TRY THIS ONE! It is RICH and HEAVENLY! ENJOY!  -  18 Jun 2001  (Review from Allrecipes USA and Canada)

    by
    11

    I have been looking for a great alla vodka recipe. I have finally found it. I made a few changes. I left out the proscuitto and the peas and used 3 - 4 fresh cloves of garlic instead of the powder. If I don't have fresh parsley. I use dried. Good Luck. Life is short so eat drink and be merry!!  -  16 Jan 2004  (Review from Allrecipes USA and Canada)

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