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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.
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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:
446
kcal
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Ingredients
Metric
Imperial
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:
446
kcal
|
Carbohydrates:
38
g
|
Protein:
8
g
|
Fat:
27
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
14
g
|
Cholesterol:
41
mg
|
Sodium:
284
mg
|
Potassium:
173
mg
|
Fiber:
3
g
|
Sugar:
1
g