I'm a big fan of pasta. I like the flexibility and options you have with it. I used to make this dish I liked to call "Rigatoni Sassone" (it's great when a food you love rhymes with your name). It was basically rigatoni mixed with various vegetables and then tossed with parmesan and cheddar cheese, served with rosemary and olive oil bread. It was cheap and easy, but I haven't had it in a while.
I thought of that after seeing this recipe on AOL Food (from allrecipes.com). I'm not a fan of vodka, though I guess it won't make that much of an impact, right?
Vodka Rigatoni
- 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
Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips. 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.
Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.
Stir cheese into the sauce. Stir sauce into rigatoni ,and top with peas.
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