Best Rigatoni With Easy Vodka Sauce Recipes

VODKA RIGATONI

Vodka Rigatoni image

Rigatoni with a tomato cream sauce. Can be frozen.

Provided by ANGCHICK

Categories World Cuisine Recipes European Italian

Time 50m

Yield 8

Number Of Ingredients 14

Ingredients

¼ 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 ½ teaspoons white sugar
1 teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese
1 pound rigatoni pasta
¼ cup green peas

Steps:

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.

Nutrition Facts : Calories 557.5 calories, Carbohydrate 53.5 g, Cholesterol 102.8 mg, Fat 31.1 g, Fiber 4.4 g, Protein 17.6 g, SaturatedFat 17.5 g, Sodium 1214.3 mg, Sugar 3.3 g

RIGATONI WITH VODKA SAUCE

Rigatoni With Vodka Sauce image

This is a simple yet elegant dish. The vodka gives you a slight tingle of heat! Perfect served with garlic bread. This recipe is also nice with Italian Sausage browned with the onions and garlic. Enjoy!

Provided by KPD123

Categories One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 (24 ounce) jar spaghetti sauce
1/2 cup vodka
1/2 cup heavy cream
1/2 cup parmesan cheese, grated
3 garlic cloves, minced
1/4 cup onion, diced
1 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1 lb rigatoni pasta, cooked and drained

Steps:

Saute onions and garlic in olive oil over medium heat until soft and translucent in a large skillet or pot.
Stir in the spaghetti sauce and vodka and simmer over medium low heat until sauce reduces, about 15 minutes.
Stir heavy cream into the sauce and simmer over low heat until completely heated though.
Add the cooked pasta to the sauce, tossing to coat well. Top with parmesean cheese.

Nutrition Facts : Calories 859.5, Fat 30.7, SaturatedFat 11.9, Cholesterol 147.5, Sodium 1093.4, Carbohydrate 104.8, Fiber 4.7, Sugar 18.8, Protein 25.3