Best Bettyos Rigatoni Ala Vodka Recipes

RIGATONI ALA VODKA

Rigatoni Ala Vodka image

Make and share this Rigatoni Ala Vodka recipe from Food.com.

Provided by hjunkman

Categories One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs rigatoni pasta
24 ounces canned tomato sauce (plain)
2 tablespoons olive oil
2 fresh garlic cloves, minced
1/2 teaspoon red pepper flakes
1 tablespoon salt
1/2 teaspoon black pepper
1 teaspoon dried basil
1/2 quart heavy cream
1 1/2 ounces vodka
1 ounce grated romano cheese
1 ounce bacon bits
1/2 ounce Italian parsley, chopped

Steps:

In a medium sauce pan, heat oil until hot. Add garlic and saute until golden brown.
Add tomato sauce, salt, red pepper, black pepper, and basil.
Cook over medium heat, stirring occasionally, until thoroughly heated.
Add heavy cream and vodka. Stir to mix and cook for a few minutes.
Boil rigatoni according to package instructions (do not overcook).
In a mixing bowl, combine drained pasta with cream sauce. Mix thoroughly. Transfer to a serving bowl and sprinkle with grated cheese, bacon, and parsley.
Serve immediately.

Nutrition Facts : Calories 998.4, Fat 44.2, SaturatedFat 22.2, Cholesterol 246.5, Sodium 1987.6, Carbohydrate 119.9, Fiber 7, Sugar 7.8, Protein 28.1

VODKA RIGATONI

Vodka Rigatoni image

Rigatoni with a tomato cream sauce. Can be frozen.

Provided by ANGCHICK

Categories World Cuisine Recipes European Italian

Time 50m

Yield 8

Number Of Ingredients 14

Ingredients

¼ pound chopped prosciutto
2 cups heavy cream
1 (28 ounce) can crushed tomatoes
1 fluid ounce vodka
1 (7 ounce) jar roasted red peppers
2 tablespoons chopped fresh parsley
2 teaspoons garlic powder
1 ½ teaspoons white sugar
1 teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese
1 pound rigatoni pasta
¼ cup green peas

Steps:

Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips.
Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, sugar, salt and black pepper, and crushed red pepper in a saucepan. Cover. Cook over medium heat, stirring often, until the sauce comes to a boil. Reduce heat, and simmer for 30 minutes.
Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.
Stir cheese into the sauce. Stir sauce into rigatoni and top with peas.

Nutrition Facts : Calories 557.5 calories, Carbohydrate 53.5 g, Cholesterol 102.8 mg, Fat 31.1 g, Fiber 4.4 g, Protein 17.6 g, SaturatedFat 17.5 g, Sodium 1214.3 mg, Sugar 3.3 g