rigatoni with vodka sauce
(1 rating)
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So I work part time and my boyfriend of almost 6 years worked swing for a while. I'd get home about 90 minutes before him. Though of course, after working a late shift at the store I didn't feel like cooking from scratch. This is one of the recipes I created when I was feeling lazy. It's still a family favorite.
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(1 rating)
yield
4 -6
prep time
10 Min
cook time
1 Hr
Ingredients For rigatoni with vodka sauce
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1 lbdried rigatoni, cooked for 5 minutes and drained (very al dente)
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2 Tbspolive oil
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1 mdsweet onion, diced
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4 clovegarlic minced
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1-2 candiced tomatoes (depending on how chunky you want it)
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1 jarprego fresh mushroom sauce (28 or 32 oz - i can't recall)
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1 jarclassico mushroom alfredo sauce (different flavors are great to experiment with)
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1shot of good vodka (1.5-2 oz)
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1 Tbspdried itatlian spice blend
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1/4 cfresh parsley, chopped
How To Make rigatoni with vodka sauce
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1Preheat oven to 350. Grease a 9x13 or 2qt baking dish.
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2In a large saucepan over medium to medium high heat, saute the onion in olive oil until just translucent. Add the garlic and saute for about 30 seconds.
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3Reduce the heat to medium-low. Add the diced tomatoes, and tomato sauce. Stir until blended and bring to a simmer.
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4Stir in the Alfredo sauce, herbs and vodka. cover and simmer for about 5 minutes.
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5Toss noodles into sauce and transfer mixture to baking dish. Bake for 30-45 minutes or until the top is nice and browned.
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6Let stand about 5 minutes, stir before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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