BETTYO'S RIGATONI ALA VODKA
I like the recipe because of it's savory taste, a change from my traditional Italian sauce, guests go crazy.
Provided by Lisa Stimac
Categories European
Time 40m
Yield 8 one cup servings, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet saute butter and finely chopped garlic and scallions (use the whole scallion) until tender.
- Remove from heat.
- Ignite and let vodka cook down, (flame will go out).
- In a sauce pot add tomato sauce, half and half, pecarino romano, basil, and garlic powder.
- Then add vodka and chopped scallion and garlic butter mixture into the sauce.
- Cook over medium heat, stirring.
- Pour over cooked rigatoni.
- Garnish with fresh parsley.
- I recommend pouring the sauce over each individual dish it goes further.
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