Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 245.53 Kcal (1028 kJ) | ||
| Calories from fat | 148.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.45g | 25% | |
|---|---|---|---|
| Cholesterol | 62.02mg | 21% | |
| Sodium | 881.39mg | 37% | |
| Potassium | 150.67mg | 3% | |
| Total Carbs | 21.7g | 7% | |
| Sugars | 1.7g | 7% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 12.62g | 25% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 15.4mg | 85% | |
| Calcium | 164.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 186.69 Kcal (782 kJ) | ||
| Calories from fat | 112.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.5g | 25% | |
|---|---|---|---|
| Cholesterol | 47.16mg | 21% | |
| Sodium | 670.16mg | 37% | |
| Potassium | 114.56mg | 3% | |
| Total Carbs | 16.5g | 7% | |
| Sugars | 1.29g | 7% | |
| Dietary Fiber | 1.2g | 6% | |
| Protein | 9.59g | 25% | |
| Vitamin C | 5.5mg | 12% | |
| Iron | 11.7mg | 85% | |
| Calcium | 125mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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