Rigatoni Ala Vodka Recipe #159272
Every time I make this. I get a compliment on how good it is. Never any left overs.
1 hour | 20 min prep
SERVES 6 -8
- 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
- In a medium sauce pan, heat oil until hot. Add garlic and saute until golden brown.
- Add tomato sauce, salt, red pepper, black pepper, and basil.
- Cook over medium heat, stirring occasionally, until thoroughly heated.
- Add heavy cream and vodka. Stir to mix and cook for a few minutes.
- Boil rigatoni according to package instructions (do not overcook).
- 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.
- Serve immediately.
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5 stars