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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips. | 2. 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. | 3. Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl. | 4. Stir cheese into the sauce. Stir sauce into rigatoni and top with peas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
prosciutto	1/4	pound	chopped	100.8669	0.0	22.4401	0.5667
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
vodka	1	fluid ounce		-	-	-	-
red pepper	1	jar	roasted	-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
garlic powder	2	teaspoons		20.522	4.5093	1.0261	0.0453
white sugar	1 1/2	teaspoons		24.381	6.2987	0.0	0.0
salt	1	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
red pepper flake	1/8	teaspoon	crushed	100.8669	0.0	22.4401	0.5667
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
rigatoni pasta	1	pound		100.8669	0.0	22.4401	0.5667
green pea	1/4	cup		29.3625	5.2381	1.9648	0.145

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.