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Autentico Vodka Rigatoni with Prosciutto & Peas


Serves 4
16 oz Pastene Italian Rigatoni
2 Tbsp salted butter
12 thin slices prosciutto, cut into ribbons
2 16 oz jars Autentico Vodka Sauce
1 cup fresh or frozen peas
sea salt, black pepper and red pepper flakes to taste
Pastene Grated Romano Cheese to taste
⅓ cup reserved pasta water
1 cup parmigiano reggiano cheese, shaved


by Alexia @Uhadmeatkitchen

  • Bring a large pot of salted water to a boil.
  • In a non-stick skillet on medium heat, melt the butter and add in the prosciutto.
  • Saute the prosciutto until crispy. Add in peas and the vodka sauce, reduce heat to low and simmer. 
  • Cook the Rigatoni until al dente, drain well (reserving ½ cup pasta water) and add to the sauce.
  • Add in the reserved pasta water and fold in the romano cheese. Toss to thoroughly coat the pasta.
  • Plate, top with shaved parmesan cheese and enjoy.

Product Used

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