• Rosangela Atte

RIGATONI IN VODKA SAUCE WITH PROSCIUTTO COTTO AND PEAS


Kids wanted something different for our Sunday lunch, so I made this delicious pasta Alla Vodka with the addition of prosciutto cotto (Italian cooked ham) and peas. It was incredible!!


INGREDIENTS FOR 6-8

🔸️700 g rigatoni

🔸️28 oz can of San Marzano tomatoes

🔸️1 bottle of passata

🔸️500 ml heavy cream

🔸️1 medium onion

🔸️200 gr prosciutto cotto in one thick slice

🔸️2 cups frozen peas

🔸️2 oz vodka

🔸️1/4 cup butter

🔸️1/4 EVOO

🔸️1-1.5 tsp salt

🔸️ A few fresh basil leaves


METHOD

1. Heat up a wide pan on medium heat

2. Add butter and EVOO

3. Once butter is melted, add minced onion and gently sweat, until translucent

4. Add the diced prosciutto cotto and cook for 5 minutes

5. Add the crushed San Marzano tomatoes, passata and some salt

6. Cook for 45-60 minutes on low.

7. Add cream, vodka and basil, and cook for another 15 minutes.

8. Taste for seasoning, adjust, add peas and cook for 5 minutes.

9. Turn sauce off, and once your pasta is al dente, add it to the sauce. Stir until all pasta is coated and serve!

Buon Appetito Amici!


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