Name: Velvety Tomato-Vodka Rigatoni with Prosciutto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 tablespoons olive oil; 1 cup store-bought marinara sauce; 3 tablespoons butter; 16 ounces rigatoni pasta; 3 large shallots, minced; 3 ounces prosciutto, chopped; 1/2 cup vodka; 1/2 cup dry white wine; 1 cup heavy whipping cream; 5 large basil leaves, chiffonade; salt, to taste; freshly ground black pepper, to taste; 3/4 cup finely grated parmesan cheese, divided

Rigatoni Pasta Dish

How long should I cook the Rigatoni pasta?

How much salt should I use while boiling the pasta?

What are some great sauces to use with Rigatoni?

Do I need to rinse the pasta after cooking?

How can I prevent the pasta from sticking together while cooking?

How much sauce should I use per portion of pasta?

Should I add oil to the boiling water when cooking pasta?

How can I add flavor to my Rigatoni pasta?

Savor the delightful combination of smooth rigatoni pasta tossed in a rich and velvety tomato-vodka sauce, featuring a hint of prosciutto and brightened with fresh basil. This easy-to-follow recipe will quickly become a favorite in your kitchen.

Milk

Wheat

Gluten Free

Lactose Free

Oils

milliliter

olive oil

Pasta Sauces

marinara sauce

Butter & Margarine

gram

butter

Pastas & Noodles

rigatoni

Fresh Vegetables

shallot

Lunch Meat

prosciutto

Liquor

vodka

Wine

sauvignon blanc white wine

Creams & Creamers

heavy cream

fresh basil

Seasonings

salt

black pepper

Cheese

grated parmesan cheese

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Insoluble Fiber

Soluble Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin A

Vitamins

Vitamin C

Vitamin K

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Folic Acid (B9)

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

Added Sugar

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Velvety Tomato-Vodka Rigatoni with Prosciutto

Baking Goods

Pasta, Sauces, Grain

Dairy

Produce

Meat & Seafood

Beverages

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Cook the rigatoni pasta according to package instructions, making sure not to overcook. Aim for al dente pasta. Drain and set aside.

In a large skillet, heat the butter and olive oil. Add the minced shallots and chopped prosciutto, and sauté for about 3 minutes.

Add the vodka and wine to the skillet, simmering until the liquid has reduced by half. Then, add the marinara sauce and simmer for about 5 minutes.

Stir in the heavy whipping cream and chiffonade basil leaves, heating through. Season with salt and freshly ground black pepper, to taste.

Add the cooked rigatoni to the skillet with sauce and toss to coat. Heat over medium heat. Stir in 1/2 cup of the grated parmesan cheese and remove from heat.

Serve the pasta, garnishing each serving with the remaining 1/4 cup parmesan cheese.

Velvety Tomato-Vodka Rigatoni with Prosciutto

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