Ingredients
- 1 tbsp. butter
- 1 tbsp. olive oil
- 1 clove minced garlic
- 1 small onion chopped
- 1 28 oz. can Italian plum tomatoes, drained
- 1 cup whipping cream
- 1/4 cup vodka
- 1/4 tsp. crushed red pepper
- Italian parsley
- 1 lb rigatoni
- Freshly grated parmesan cheese
Directions
Melt butter with oil in heavy saucepan over medium high heat. Add onion, saute a few minutes then add garlic and continue to saute until translucent. Add tomatoes and cook about 30 minutes till most of the liquid is absorbed. Add cream, vodka and red pepper. Cook an additional few minutes to thicken.
Season to taste with salt and pepper. Cook pasta in large pot of boiling water til al denta. Drain and toss with sauce. Sprinkle cheese and parsley over top of all and serve.
This is my families favorite dish and there is never any leftover. This is a recipe I have adapted from several that I have tried and it is the one we seem to like the best
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Submitted 6/13/05.
Source: My own recipe
Submitted By: Midge Dolleman
Midge_D@wow.com
Rigatoni with Vodka & Tomatoe Sauce