Rigatoni with Creamy Tomato Sauce

Ingredients

Ingredients

• 12 oz rigatoni
• 2 tbsp olive oil
• 1 small onion
• 2 garlic cloves
• 1/4 cup vodka
• 28 oz crushed tomatoes
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 1/4 cup grated parmesan cheese
• for garnish fresh basil leaves

Instructions

1. Bring a large pot of salted water to a boil. Add 12 oz rigatoni and cook according to package instructions until al dente, about 10-12 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped small onion and cook until softened, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1/4 cup vodka (optional) and let simmer for 2 minutes to reduce. Pour in 28 oz crushed tomatoes, 1/2 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 10 minutes.
5. Stir in 1/2 cup heavy cream and 1/4 cup grated Parmesan cheese. Simmer for 2-3 minutes until thickened. If sauce is too thick, add reserved pasta water 1 tbsp at a time.
6. Add cooked rigatoni to the sauce and toss to coat evenly. Cook for 1 minute to combine flavors.
7. Divide into bowls, garnish with fresh basil leaves and extra Parmesan if desired. Serve immediately.

Notes

For a non-alcoholic version, omit the vodka and add a splash of pasta water instead. Pair with a simple green salad topped with a poached egg for a complete meal.