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Rigatoni with Vodka Tomato Sauce


In my opinion, this is the most decadent, rich and scrumptious pasta dish and one of my all-time favorites (I originally got this recipe from a Bon Appetit magazine many, many years ago). Very easy to prepare and always a hit.













Trans-fat Free, Very low in sodium, Low Sodium


2 tablespoons olive oil
1 cup shallots
finely chopped
¼ teaspoon red pepper flakes
½ cup vodka
¾ cup heavy whipping cream
¾ cup tomato sauce
8 ounces pasta, rigatoni
4 ounces prosciutto
thinly sliced, chopped
cup asiago cheese
2 tablespoons parsley leaves
chopped fresh
2 tablespoons basil
chopped fresh


Heat oil in heavy large skillet over medium heat.

Add shallots and crushed red pepper; sauté until shallots are translucent, about 5 minutes.

Add vodka and ignite with long match.

Simmer until flames subside, shaking pan occasionally, about 2 minutes.

Increase heat to high, add cream and bou until mixture thickens, about 3 minutes.

Add tomato sauce; boil until sauce thickens and coats back of spoon, about 2 minutes.

(Can be made 1 day ahead; chill.)

Cook pasta in pot of boiling salted water until tender but still firm to bite.

Drain; reserve ¼ cup cooking liquid.

Bring sauce to simmer.

Add pasta, prosciutto, ⅓ cup cheese, parsley and basil to skillet and toss to coat.

Add reserved pasta cooking liquid if mixture is too dry.

Season to taste with pepper.

Transfer to large bowl.

Sprinkle with remaining ⅓ cup cheese and serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 27477% of calories from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 24mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 7g
Vitamin A 23% Vitamin C 15%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


The Healthy Recipe

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