Rigatoni alla Bettola (Rigatoni in Vodka Cream Sauce) 06-04-2014

Rigatoni alla Bettola (Rigatoni in Vodka Cream Sauce)

Ingredients

1/4 cup (60 ml) extra-virgin olive oil
4 - 6 cloves garlic, finely chopped
Hot red pepper flakes, to taste (optional)
1 28-ounce (765 g) can Italian plum tomatoes with liquid, finely chopped
3 Tbs (45 ml) vodka
1/2 cup (125 ml) heavy cream
1/4 cup (60 ml) chopped parsley
Salt and freshly ground pepper to taste
1 lb (450 g) dried rigatoni or pasta of choice, cooked according to package directions

Directions

Heat the oil in a skillet large enough to hold the cooked pasta. Saute the garlic and optional hot pepper flakes until the garlic is golden but not brown. Add the chopped tomatoes and simmer uncovered for 15 minutes. Add the vodka and cream and stir. Remove from the heat and add the parsley and the cooked pasta. Season with salt and pepper. Stir and allow to rest for 2 minutes. Serve immediately.

Serves 4 to 6.