(serves six with leftovers)
1 lb dried rigatoni
2 tbsps olive oil
4 cloves garlic, minced
1 white onion, minced
generous splash vodka
2 tbsps Italian seasoning
1 large (larger than soup-size) can whole Italian plum tomatoes
1/2 cup light cream
Boil the pasta. In the meantime, saute the garlic and onions in the olive oil. When soft, add the vodka and cook high for two minutes. Add the Italian seasoning and mix well. If you like smooth sauce, puree the tomatoes in your food processor and add to the garlic mixture and cook till warmed through. If you like chunky sauce, add the tomatoes plain to the garlic mix and stir often over a medium heat till heated through.
When pasta is cooked through (10 minutes-ish), drain well and coat with sauce. Serve with grated pecorino or parmesan cheese.
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