Recipe Details
Ingredients
-
¼poundchopped prosciutto
-
2cupsheavy cream
-
1(28 ounce) cancrushed tomatoes
-
1fluid ouncevodka
-
1(7 ounce) jarroasted red peppers
-
2tablespoonschopped fresh parsley
-
2teaspoonsgarlic powder
-
1 ½teaspoonswhite sugar
-
1teaspoonsalt
-
¼teaspoonground black pepper
-
⅛teaspooncrushed red pepper flakes (Optional)
-
1cupgrated Parmesan cheese
-
1poundrigatoni pasta
-
¼cupgreen peas
Cooking Directions
-
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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories558 | |
| % Daily Value * | |
| Total Fat 31g |
40% |
| Saturated Fat 18g |
88% |
| Cholesterol 103mg |
34% |
| Sodium 1214mg |
53% |
| Total Carbohydrate 54g |
19% |
| Dietary Fiber 4g |
16% |
| Total Sugars 3g |
|
| Protein 18g |
|
| Vitamin C 23mg |
115% |
| Calcium 208mg |
16% |
| Iron 4mg |
19% |
| Potassium 508mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
