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Rigatoni with Vodka Tomato Sauce - Bon Appetit

 

376

Yield

2

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

2 tablespoons olive oil
1 cup shallots
finely chopped
*
¼ teaspoon red hot chili pepper, dried
crushed
*
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
grated
*
2 tablespoons parsley leaves
fresh, chopped
2 tablespoons basil
fresh, chopped, or 2 t dried

Directions

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 258g (9.1 oz)
Amount per Serving
Calories 54977% of calories from fat
 % Daily Value *
Total Fat 47g 72%
Saturated Fat 22g 112%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 47mg 2%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 11%
Sugars g
Protein 13g
Vitamin A 45% Vitamin C 30%
Calcium 9% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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