Vodka Sauce Shrimp & Prosciutto Rigatoni

Serves

3–4

Time

25–30 minutes

Ingredients

• 1 jar Vodka Sauce (15 oz)
• 1 lb rigatoni (or penne)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 3–4 oz prosciutto, finely chopped (optional)
• 1 lb shrimp, peeled & deveined (optional)
• 1/4–1/2 tsp crushed red pepper (optional)
• 1/4 cup reserved pasta water (as needed)
• 1/4 cup grated Parmigiano Reggiano, plus more for serving
• 2 tbsp chopped parsley or basil
• Salt & black pepper

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1 cup pasta water, then drain.
2. While the pasta cooks, warm olive oil in a large skillet over medium heat. Add garlic and cook 30 seconds until fragrant.
3. Optional: Add chopped prosciutto and sauté 1–2 minutes to render and lightly crisp.
4. Optional: Add shrimp, season with a pinch of salt and pepper, and cook 1–2 minutes per side until just pink.
5. Lower heat to medium-low. Pour in the jar of Ceriello Homemade Vodka Sauce. Stir to combine and warm through (3–5 minutes). Add crushed red pepper if using.
6. Add drained pasta to the skillet. Toss well, adding splashes of reserved pasta water to loosen the sauce until glossy and silky.
7. Turn off heat. Stir in grated Parmigiano and herbs. Taste and adjust salt/pepper.