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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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- 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: Chef #965732
On May 14, 2009
Holy begeezuz! Why this is not on the top of the "popular recipes" lists now with 300 five-star ratings I do not know. Amazing. Fine restaurant quality. SO EASY to make! I halved the recipe because I only had one cup of cream. I will never make that mistake again. Also, instead of bacon bits, I turkey bacon I cooked and then ground in my coffee grinder (according to something I found on the web, 6T of bacon bits are equvalent to 1 ounce; and 1T of bacon bits is equivalent to 1 slice of bacon. So six slices of bacon should be the right amount for this recipe.) Thank you for posting!!!
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: 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.
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