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rigatoni with vodka sauce

(1 rating)
Recipe by
A place in, WA

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 rating)
yield 4 -6
prep time 10 Min
cook time 1 Hr

Ingredients For rigatoni with vodka sauce

  • 1 lb
    dried rigatoni, cooked for 5 minutes and drained (very al dente)
  • 2 Tbsp
    olive oil
  • 1 md
    sweet onion, diced
  • 4 clove
    garlic minced
  • 1-2 can
    diced tomatoes (depending on how chunky you want it)
  • 1 jar
    prego fresh mushroom sauce (28 or 32 oz - i can't recall)
  • 1 jar
    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

How To Make rigatoni with vodka sauce

  • 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.

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