Rigatoni in Vodka Cream Sauce – Rigatoni alla Bettola is a gorgeously warming Italian dish that always hots the mark. The vodka is not overwhelming but subtle and blends with the other ingredients perfectly. Served as a main dish and ready in only 20 minutes, Ideal for those in a rush.
Rigatoni in Vodka Cream Sauce – Rigatoni alla Bettola
A lovely pasta dish with a vodka shot makes this a warming meal suitable for any time of the year.
Print
Facebook
Pinterest
Twitter
Add to Collection
Servings: 4 people
Calories: 446kcal
Ingredients
- 1 lb dried rigatoni 450 g
- 3 tbs vodka 45 ml
- 28 ozs plum tomatoes 765 g
- 1/4 cup olive oil 60 ml
- 6 cloves garlic chopped
- 1 pinches red pepper flakes
- 1/2 cup heavy cream 125 ml
- 1/4 cup parsley chopped 60 ml
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Instructions
- Heat the oil in a skillet large enough to hold the cooked pasta.1/4 cup olive oil
- Saute the garlic and optional hot pepper flakes until the garlic is golden but not brown.6 cloves garlic, 1 pinches red pepper flakes
- Add the chopped tomatoes and simmer uncovered for 15 minutes.28 ozs plum tomatoes
- Add the vodka and cream and stir.3 tbs vodka, 1/2 cup heavy cream
- Remove from the heat and add the parsley and the cooked pasta.1/4 cup parsley, 1 lb dried rigatoni
- Season with salt and pepper. Stir and allow to rest for 2 minutes.1 pinch salt, 1 pinch black pepper
- Serve immediately.
Nutrition
Calories: 446kcal | Carbohydrates: 38g | Protein: 8g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 41mg | Sodium: 284mg | Potassium: 173mg | Fiber: 3g | Sugar: 1g