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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (373g) Recipe makes 6 servings |
||
| Calories 998 | ||
| Calories from Fat 397 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 44.2g | 68% | |
| Saturated Fat 22.2g | 110% | |
| Monounsaturated Fat 15.0g | ||
| Polyunsaturated Fat 4.0g | ||
| Trans Fat 0.1g | ||
| Cholesterol 246mg | 82% | |
| Sodium 1987mg | 82% | |
| Potassium 863mg | 24% | |
| Total Carbohydrate 119.9g | 39% | |
| Dietary Fiber 7.0g | 27% | |
| Sugars 7.8g | ||
| Protein 28.1g | 56% | |
Ingredients
- 2 lbs rigatoni pasta
- 24 ounces canned tomato sauce (plain)
- 2 tablespoons olive oil
- 2 fresh garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1/2 quart heavy cream
- 1 1/2 ounces vodka
- 1 ounce grated romano cheese
- 1 ounce bacon bit
- 1/2 ounce Italian parsley, chopped
Directions
1
In a medium sauce pan, heat oil until hot. Add garlic and saute until golden brown.2
Add tomato sauce, salt, red pepper, black pepper, and basil.3
Cook over medium heat, stirring occasionally, until thoroughly heated.4
Add heavy cream and vodka. Stir to mix and cook for a few minutes.5
Boil rigatoni according to package instructions (do not overcook).6
In a mixing bowl, combine drained pasta with cream sauce. Mix thoroughly. Transfer to a serving bowl and sprinkle with grated cheese, bacon, and parsley.7
Serve immediately.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Pasta, Rice & Grains > Pasta > Shells
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
- Occasion > Dinner Party
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Savory
Featured Reviews for This Recipe
From: Marie Nixon
On Aug 23, 2008
I liked everything about this recipe except I thought the 1 tablespoon of salt made the sauce way too salty. I added a private note to drop the salt down to about 1/2 to 1 teaspoon. This is a great bring-along dish as 2 pounds of rigatoni can feed alot of people.
From: ChefborID
On Aug 18, 2008
I tried this recipe about a year ago, however I just signed up today to be apart of this website. I have made this recipe so many times, it is my absolute favorite. I actually made this last night for about 10 people for dinner. I want to thank you for posting such a fantastic recipe. It is definitely one that I will wow people with forever.
From: zicke2000
On May 17, 2006
Awesome !!!!! The whole family loved it.I made it exactly like the recipe and it was perfect. Took some over to my neighbors and they said it was great,she had to have the recipe. Will make it again!!!! Thanks
From: Chef #KellyD
On May 8, 2006
I would give this recipe more stars if possible! WOW! I made 6 trays of this for the first time last week for a party (for 100 people) and there was not one pasta noodle left over. The combination of creamy and spicey flavors are out of this world! I am hosting another dinner party next week and my guests are demanding I include this recipe in my meal plan. They got no arguments from me! In fact I have made extra sauce and froze it so that my family and I could enjoy a fabulous meal in short order during the work week.
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