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Rigatoni alla Vodka

May 2, 2011

A delectable and rich Spring or Summer pasta.  Of course it is for all year long but it seems to be reserved in my home for the hot months as it is a light sauce, although decadent.

Rigatoni alla Vodka


  • 1 lb. Rigatoni
  • 1/4 C. Carrots (chopped)
  • 1/4 C. Celery (chopped)
  • 1/4 C. Onions (chopped)
  • 1 T. Garlic (minced)
  • 1 28 oz. Can Whole Tomatoes (crushed)
  • 1/2 C. Vodka
  • 3/4 C. Heavy Cream
  • 4 T. Fresh Basil Leaves (chopped)
  • 1/2 C. Parmesan Cheese (shaved for garnish)
  • Additional Basil Leaves for Garnish


  1. Prepare water for the Rigatoni, cook al dente and set aside when ready
  2. Saute the carrots and celery in the butter and oil until tender
  3. Add the onions, salt and red pepper flakes and cook while stirring until the onions are soft and golden
  4. Add the garlic and cook about 1 minute
  5. Add the tomatoes and cook while stirring until thick
  6. Use an immersion blender and blend well until sauce is consistent and smooth
  7. Add the vodka and cook until the sauce reduces by half (about 3-4 minutes)
  8. Stir in the cream and cook until the sauce thickens
  9. Add the cooked Rigatoni and toss well
  10. Stir in the basil
  11. Plate the pasta on warmed plates and garnish with the Parmesan and fresh basil

(Serves 4/Entree)


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