Rigatoni With Vodka Sauce Recipe

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Rigatoni With Vodka Sauce

Krystal Jordan


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.

★★★★★ 1 vote
10 Min
1 Hr


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)
shot of good vodka (1.5-2 oz)
1 Tbsp
dried itatlian spice blend
1/4 c
fresh parsley, chopped


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

About this Recipe

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