Directions
Cook pasta in a large pot of salted boiling water until al dente. Drain and set aside. In a large skillet over medium heat, heat olive oil and cook prosciutto until crispy, then transfer to a plate and set aside. In the same skillet, sauté onion for 3â-4 minutes until softened. Add garlic and cook for 1 minute until fragrant. Stir in vodka pasta sauce and season with salt, black pepper, and red pepper flakes. Add peas and simmer for 3â-4 minutes until heated through. Toss in the cooked rigatoni, mixing until the pasta is well coated. Remove from heat and top with grated Parmesan and the crumbled prosciutto before serving. Serves 4.
Rigatoni with Prosciutto & Peas in Vodka Sauce
Prep: 5 min Cook: 20 min Servings: 4
A rich and comforting pasta that brings together the creamy tang of vodka sauce, the savory depth of prosciutto, and the sweet pop of peas. Finished with a sprinkle of Parmesan and a hint of spice, it's a quick yet elegant dish perfect for weeknight indulgence or entertaining.
Ingredients
- 1 lb Anna Mezzi Rigatoni
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 cup Frozen Peas
- 1 small Onion, finely chopped
- 3 cloves Garlic, minced
- 2 cups Cento Vodka Pasta Sauce
- 4 oz Prosciutto
- 1/4 tsp Cento Crushed Red Pepper
- 1/2 cup Parmesan Cheese, grated
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
- Cook pasta in a large pot of salted boiling water until al dente. Drain and set aside. In a large skillet over medium heat, heat olive oil and cook prosciutto until crispy, then transfer to a plate and set aside. In the same skillet, sauté onion for 3â-4 minutes until softened. Add garlic and cook for 1 minute until fragrant. Stir in vodka pasta sauce and season with salt, black pepper, and red pepper flakes. Add peas and simmer for 3â-4 minutes until heated through. Toss in the cooked rigatoni, mixing until the pasta is well coated. Remove from heat and top with grated Parmesan and the crumbled prosciutto before serving. Serves 4.
