Easy Rigatoni a la Vodka Pasta

Who else could eat pasta every day?!

This Rigatoni a la Vodka was too quick & too good with @raoshomemade Limited Reserve White Truffle Marinara, for a shortcut to slow cooked flavor!

Rigatoni a la Vodka Pasta Pro Tips!

• Adding vodka helps hold a creamy tomato sauce together, making it richer & more decadent

• Always save a cup of well salted pasta water to add to your sauce for better flavor & consistency

• Don’t oil the water or rinse your pasta after cooking, to help the sauce better stick to the noodles

This was the quickest & most delicious pasta recipe I’ve ever made! Check out the full recipe below! #LetsVibe

Ingredients

24 oz Rao’s Homemade Marinara Sauce

1 lb rigatoni pasta

2 oz vodka

1 tablespoon butter

1 cup heavy cream

1 teaspoon sea salt

1/2 teaspoon black pepper

1 teaspoon granulated garlic

block pecorino romano cheese

🌱 Vegan Substitutes

butter > coconut oil

heavy cream > coconut milk

cheese > plant based

pasta > plant based

Instructions

Boil rigatoni pasta according to package instructions

Preserve 1 cup of pasta water & set aside

Drain but do not rinse pasta once cooked, to help sauce stick

In a large skillet melt butter over medium/high heat

Add heavy cream to skillet, seasoning with salt, pepper & granulated garlic

Cook 4-6 minutes over medium/high heat while stirring

After 4-6 minutes, add marinara sauce then vodka & stir to combine all

Reduce heat to medium & continue to cook for 8-10 minutes while stirring on occasion

After 8-10 minutes add cooked pasta to sauce along with reserved pasta water

Continue to cook on medium/high heat for 6-8 minutes or until sauce thickens & coats pasta evenly

Serve generously with fresh grated pecorino romano cheese on top & enjoy!