MINI RIGS WITH EASY PINK VODKA SAUCE & PEAS
Pasta
Intermediate

MINI RIGS WITH EASY PINK VODKA SAUCE & PEAS

Velvety pink vodka sauce finished with peas over mini rigatoni, romano, and basil.

"Oh la la! Mini rigs, creamy vodka sauce, peas, and basil — Now that’s Italian!" - Alexia

30 Minutes
Total Time
4
Servings
Intermediate
Level

Ingredients

  • 1 lb Mini Rigatoni Pasta
  • 5 tbsp Butter
  • Salt (to taste)
  • Fresh Basil
  • Red Pepper Flakes (to taste)
  • 1 cup Grated Romano Cheese
  • 1 can Ground Peeled Tomatoes
  • 1/2 cup Vodka (high-end brand)
  • 1/2 cup Heavy Cream
  • 1 pkg Frozen Peas

Instructions

1

Start the Sauce Base

In a saucepan, melt the butter over medium heat. Add red pepper flakes to your desired spice level and sauté briefly.

2

Add Vodka

Pour in the vodka and cook until the alcohol burns off, stirring continuously.

3

Add Tomatoes

Stir in the ground peeled tomatoes and cook on low for about 20 minutes.

4

Add Cream and Cheese

Fold in the heavy cream and 1/2 cup of Romano cheese. Reduce heat to very low and stir frequently until smooth and thickened.

5

Add Peas

Defrost the peas by microwaving for a couple of minutes, then fold about 1/4 cup into the sauce just before serving.

6

Cook the Pasta

Salt your water and boil the mini rigatoni until al dente. Drain well.

7

Combine and Finish

Toss the pasta in the sauce, add more Romano cheese, and garnish with lots of fresh basil.