Chicken Rigatoni With Vodka Sauce Recipes

Steps:

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

Steps:

• Bring a large pot of water to boil for the pasta. In a large saute pan over medium heat melt butter with oil. Add chicken sausage and brown, 3 to 4 minutes, breaking up large chunks with a wooden spoon. Add onions, jalapenos and garlic and saute until softened, about 5 minutes. Add green pepper, paprika, Italian seasoning, salt and pepper, to taste, and cook 3 minutes more.
• Generously salt the pasta water and add the rigatoni. Cook until al dente, about 12 minutes.
• Meanwhile, add tomatoes to the sauce and bring to a simmer, for about 10 minutes. Add vodka and cream and cook a few minutes more. Toss in cheese and chopped parsley. To serve, drain the pasta well and add to the sauce. Mix until pasta is nicely coated. Season with salt and pepper, to taste.

Steps:

• Saute onions and garlic in olive oil over medium heat until soft and translucent in a large skillet or pot.
• Stir in the spaghetti sauce and vodka and simmer over medium low heat until sauce reduces, about 15 minutes.
• Stir heavy cream into the sauce and simmer over low heat until completely heated though.
• Add the cooked pasta to the sauce, tossing to coat well. Top with parmesean cheese.