Rigatoni A La Vodka
PREP TIME: 10 minutes
COOKING TIME: 25 minutes
Ingredients:
2 tablespoons olive oil
½ cup chopped onion
1 garlic clove, fi nely chopped
1 (28oz) can plum tomatoes
½cup vodka
½tablespoon crushed hot red pepper, less if desired
½cup half & half at room temperture
1 lb. rigatoni or similar macaroni of choice
2 tablespoons chopped parsley
Instructions:
Origin of recipe: Jenny’s mom, Rosemary Magrone contributed this recipe. I’m sure it is one of Jen’s favorites!
COOKING TIME: 25 minutes
Ingredients:
2 tablespoons olive oil
½ cup chopped onion
1 garlic clove, fi nely chopped
1 (28oz) can plum tomatoes
½cup vodka
½tablespoon crushed hot red pepper, less if desired
½cup half & half at room temperture
1 lb. rigatoni or similar macaroni of choice
2 tablespoons chopped parsley
Instructions:
- Boil water for 1 lb. rigatoni.
- Heat oil in large skillet; add onion and sauté till tender, but not browned (about 3 min.), stir in garlic and sauté 1 minute.
- Add tomatoes, vodka, and red pepper; simmer, stirring to break up tomatoes with the side of a wooden spoon, until sauce is reduced and thickened (about 15 min).
- Keep heat low. Stir in Half-&-Half until sauce is thickened slightly (about 5 minutes). TURN OFF HEAT.
- Meanwhile, cook rigatoni to taste, drain.
- Toss macaroni with sauce and parsley.
Origin of recipe: Jenny’s mom, Rosemary Magrone contributed this recipe. I’m sure it is one of Jen’s favorites!