Rigatoni With Vodka Sauce Recipe

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Rigatoni With Vodka Sauce

Krystal Jordan

By
@SkittlesofDoom

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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Rating:

Comments:

Serves:

4-6

Prep:

10 Min

Cook:

1 Hr

Ingredients

1 lb
dried rigatoni, cooked for 5 minutes and drained (very al dente)
2 Tbsp
olive oil
1 medium
sweet onion, diced
4 clove
garlic minced
1-2 can(s)
diced tomatoes (depending on how chunky you want it)
1 jar(s)
prego fresh mushroom sauce (28 or 32 oz - i can't recall)
1 jar(s)
classico mushroom alfredo sauce (different flavors are great to experiment with)
1
shot of good vodka (1.5-2 oz)
1 Tbsp
dried itatlian spice blend
1/4 c
fresh parsley, chopped

Directions Step-By-Step

1
Preheat oven to 350.
Grease a 9x13 or 2qt baking dish.
2
In 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.
3
Reduce the heat to medium-low. Add the diced tomatoes, and tomato sauce. Stir until blended and bring to a simmer.
4
Stir in the Alfredo sauce, herbs and vodka. cover and simmer for about 5 minutes.
5
Toss noodles into sauce and transfer mixture to baking dish. Bake for 30-45 minutes or until the top is nice and browned.
6
Let stand about 5 minutes, stir before serving.

About this Recipe

Course/Dish: Pasta
Regional Style: Italian
Other Tag: Quick & Easy