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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Every time I make this. I get a compliment on how good it is. Never any left overs. 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 bits |
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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