Rigatoni alla Vodka by Buddy Valastro
- Number of Servings: 8
Ingredients
Extra virgin olive oil1/2 small onion, chopped6 slices prociutto or pancetta, thinly sliced3 garlic cloves, mincedSalt and fresh ground pepper1 large can crushed tomatoes1 tablespoon sugar1 pound rigatoni pasta1 cup heavy creamFew basil leaves
1. Fill a large pot with water and bring to a boil.
2. Heat a few drizzles of oil in a large skillet. Add the onion and cook until soft. Add the prosciutto and garlic and season with salt and pepper. Cook for a minute. Add the tomatoes and sugar and cook for about 15 minutes.
3. To the boiling water, add a handful of salt and the rigatoni. Cook until al dente.
4. Pour the cream into a mixing bowl and whip with a hand mixer until peaks form. Fold it gently into the tomato sauce.
5. Drain the rigatoni and add to the sauce. Mix to combine and season, if needed. Add the basil and serve immediately.
Number of Servings: 8
Recipe submitted by SparkPeople user LIKE2RELAX.
2. Heat a few drizzles of oil in a large skillet. Add the onion and cook until soft. Add the prosciutto and garlic and season with salt and pepper. Cook for a minute. Add the tomatoes and sugar and cook for about 15 minutes.
3. To the boiling water, add a handful of salt and the rigatoni. Cook until al dente.
4. Pour the cream into a mixing bowl and whip with a hand mixer until peaks form. Fold it gently into the tomato sauce.
5. Drain the rigatoni and add to the sauce. Mix to combine and season, if needed. Add the basil and serve immediately.
Number of Servings: 8
Recipe submitted by SparkPeople user LIKE2RELAX.
Nutritional Info Amount Per Serving
- Calories: 372.0
- Total Fat: 15.9 g
- Cholesterol: 41.9 mg
- Sodium: 422.9 mg
- Total Carbs: 50.0 g
- Dietary Fiber: 3.7 g
- Protein: 10.8 g