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Velvety Tomato-Vodka Rigatoni with Prosciutto

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.
2
50 min
TOTAL TIME
688
CALORIES
$2.94
PER SERVING
Velvety Tomato-Vodka Rigatoni with Prosciutto
Ingredients
13 INGREDIENTS
6 SERVINGS
Shallots
3 large shallots
minced
Rigatoni Pasta
16 oz rigatoni pasta
Dry White Wine
1/2 cup dry white wine
Vodka
1/2 cup vodka
Prosciutto
3 oz prosciutto
chopped
Salt
salt
to taste
Basil
5 leaves basil
chiffonade
Parmesan Cheese
3/4 cup parmesan cheese
finely grated, divided
Freshly Ground Black Pepper
freshly ground black pepper
to taste
Olive Oil
2 tbsp olive oil
Marinara Sauce
1 cup marinara sauce
Butter
3 tbsp butter
Heavy Whipping Cream
1 cup heavy whipping cream
Directions
6 STEPS
20 min
PREP TIME
30 min
COOK TIME
50 min
TOTAL TIME
1
Cook the rigatoni pasta according to package instructions, making sure not to overcook. Aim for al dente pasta. Drain and set aside.
2
In a large skillet, heat the butter and olive oil. Add the minced shallots and chopped prosciutto, and sauté for about 3 minutes.
3
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.
4
Stir in the heavy whipping cream and chiffonade basil leaves, heating through. Season with salt and freshly ground black pepper, to taste.
5
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.
6
Serve the pasta, garnishing each serving with the remaining 1/4 cup parmesan cheese.
Health Info
Macros
65g
CARBS
33g
FAT
21g
PROTEIN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
How long should I cook the Rigatoni pasta?
How much salt should I use while boiling the pasta?
Can I cut the Rigatoni before cooking?
What are some great sauces to use with Rigatoni?
Do I need to rinse the pasta after cooking?
Why save the pasta water?
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?