{"id":144042,"date":"2022-09-22T20:26:22","date_gmt":"2022-09-22T20:26:22","guid":{"rendered":"https:\/\/pizzatoday.com\/?post_type=recipes&#038;p=144042"},"modified":"2025-08-20T13:08:16","modified_gmt":"2025-08-20T13:08:16","slug":"rigatoni-with-vodka-sauce-and-prosciutto-di-parma-cracklings","status":"publish","type":"recipes","link":"https:\/\/pizzatoday.com\/recipes\/rigatoni-with-vodka-sauce-and-prosciutto-di-parma-cracklings\/144042\/","title":{"rendered":"Rigatoni with Vodka Sauce and Prosciutto di Parma Cracklings"},"content":{"rendered":"<p>For the Rigatoni:<\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\">\n<div class=\"item ERName\">Rigatoni<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">pasta<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Pizza Today<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">1 pound Rigatoni<\/li>\n<li class=\"ingredient\">2 tablespoons salt<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Add 6 quarts into a pot and bring to a boil with 2 tablespoons salt.<\/li>\n<li class=\"instruction\">Add 1 pound Rigatoni and cook for 12 minutes.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p>For the Prosciutto di Parma cracklings:<\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\">\n<div class=\"item ERName\">Prosciutto di Parma Cracklings<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">topping<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Pizza Today<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">4 slices of fatty Prosciutto di Parma, approximately 2.3 ounces<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Stack the slices of ham atop each other, then slice horizontally through the meat.<\/li>\n<li class=\"instruction\">Stack again and slice across in \u00bc to 1\/8-inch strips.<\/li>\n<li class=\"instruction\">Heat up the olive oil in a pan and wait until just smoking.<\/li>\n<li class=\"instruction\">Add the prosciutto while trying to separate every individual slice.<\/li>\n<li class=\"instruction\">Turn heat to medium and separate the slices while cooking.<\/li>\n<li class=\"instruction\">Cook 5 minutes, stirring constantly until the ham has turned crispy.<\/li>\n<li class=\"instruction\">Turn heat off and remove the cracklings to a paper towel to drain.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p>For the Sauce:<\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\">\n<div class=\"item ERName\">Rigatoni with Vodka Sauce and Prosciutto di Parma Cracklings<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Pizza Today<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">3 tablespoons unsalted butter<\/li>\n<li class=\"ingredient\">2 tablespoons extra virgin olive oil<\/li>\n<li class=\"ingredient\">\u00be cup finely diced onions<\/li>\n<li class=\"ingredient\">9 to 12 plum tomatoes with juice (approximately 28 ounces total)<\/li>\n<li class=\"ingredient\">2 teaspoons salt<\/li>\n<li class=\"ingredient\">2 garlic cloves, peeled and smashed in one piece<\/li>\n<li class=\"ingredient\">Pinch of red pepper flakes, (optional)<\/li>\n<li class=\"ingredient\">\u00be cup heavy cream<\/li>\n<li class=\"ingredient\">\u00bd cup vodka<\/li>\n<li class=\"ingredient\">1 large sprig plus one bud fresh basil<\/li>\n<li class=\"ingredient\">1-2 tablespoons Prosciutto di Parma cracklings (recipe above)<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Heat a large saut\u00e9 pan on high with the butter and extra virgin olive oil and add onions while the pan and oils are heating up.<\/li>\n<li class=\"instruction\">While the onions are cooking, tear apart the tomatoes, then rub the tomatoes until they fall apart into small pieces. Add them to the sauce.<\/li>\n<li class=\"instruction\">Stir the onions on high heat for two minutes, then turn onions to medium and saut\u00e9 while stirring for 5 more minutes.<\/li>\n<li class=\"instruction\">When onions are transparent, add tomato, one cup of pasta water and the salt with a pinch of red pepper flakes (optional).<\/li>\n<li class=\"instruction\">Cook to thicken the sauce for another eight minutes.<\/li>\n<li class=\"instruction\">Remove the garlic pieces from the sauce. Add the heavy cream and vodka, as well as the large sprig of basil and cook on medium high for 5 more minutes.<\/li>\n<li class=\"instruction\">Turn off heat. (Note: if you feel the sauce is too thick or thin, either add more pasta water or cook for extra few minutes.)<\/li>\n<li class=\"instruction\">Discard the basil and add 1 \u00bc cup grated Parmigiano Reggiano.<\/li>\n<li class=\"instruction\">After stirring in the cheese, add the rigatoni to the sauce and toss to coat the pasta.<\/li>\n<li class=\"instruction\">Place the sauced rigatoni in a large bowl and scatter Prosciutto di Parma cracklings across the top. Add a big sprig of basil to the dish and enjoy.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"author":13,"featured_media":144047,"template":"","categories":[3274],"tags":[],"topic":[3248],"class_list":["post-144042","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","category-recipe","topic-entrees"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.7.1 (Yoast SEO v25.7) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Rigatoni with Vodka Sauce and Prosciutto di Parma Cracklings - Pizza Today<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pizzatoday.com\/recipes\/rigatoni-with-vodka-sauce-and-prosciutto-di-parma-cracklings\/144042\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rigatoni with Vodka Sauce and Prosciutto di Parma Cracklings\" \/>\n<meta property=\"og:description\" content=\"For the Rigatoni: Rigatoni Recipe Type: pasta Author: Pizza Today Ingredients 1 pound Rigatoni 2 tablespoons salt Instructions Add 6 quarts into a pot and bring to a boil with 2 tablespoons salt. 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