Rigatoni with Prosciutto, Peas and Vodka Sauce

This is one of my favorite combinations ever. There is something about the combination of crispy proscuitto and peas that makes an absolutely delicious meal. And there is nothing like a good pink vodka sauce! The very best pasta with proscuitto and peas is at a little restaurant,  Nanni Restaurant, in New York City. This is my best attempt at recreating it!


Rigatoni with Prosciutto, Peas and Vodka Sauce

1 pound rigatoni pasta

3 tablespoons extra virgin olive oil
1 tablespoon butter
2 shallots, diced
1 clove garlic
1 tablespoon red pepper flakes
3 ounces prosciutto, chopped into bite-sized pieces
1 bag frozen peas, brought to room temperature
1 28 ounce can whole, peeled tomatoes, crushed with hands
½ cup good vodka
2/3 cup heavy cream
Basil and freshly grated Parmesan cheese to garnish
Salt to taste

Start by cooking rigatoni according to package directions. Reserve about ½ cup pasta water. Heat extra virgin olive oil over medium heat.  Add the chopped proscuitto. Cook until crispy, about 3 minutes. Remove proscuitto from skillet and place on paper towel to drain. With remaining olive oil in the skillet, add about 1 tablespoon butter to skillet. Add shallot and cook for about 2 minutes. Add garlic and red pepper flakes and cook for another minute. Remove skillet from heat and add crushed tomatoes, vodka and salt to taste. Stir to combine and place back on heat. Cook for about 8-9 minutes to allow the vodka to burn off. Add the heavy cream and stir to combine. Cook for another 3-4 minutes until the sauce becomes thick. Turn the heat down to low and add the peas. Cook for about 1-2 minutes and remove from the heat. Add crispy proscuitto. Stir in pasta. If the sauce is too thick, you can add some of the reserve pasta water. Serve with Parmesan cheese and basil.