Rigatoni in Vodka Cream Sauce – Rigatoni alla Bettola

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.

4.61 from 28 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Alcohol, Dairy, Pasta, Spice, Vegetables

Cook Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 people

Calories: 446kcal

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Ingredients

 

MetricImperial

• 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