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Recipe Ingredients

  • 1 lb rigatoni
  • 2 cups heavy cream
  • 1 can (28 oz) crushed tomatoes
  • 1 oz vodka
  • 2 Tablespoons fresh basil, chopped
  • 1 teaspoon minced garlic
  • 1½ teaspoons sugar
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shaved Parmesan cheese
  • ¼ cup peas

Recipe Directions

  • In a large skillet, add the heavy cream, crushed tomatoes, vodka, basil, garlic, sugar, salt and pepper. Stir to combine, cover, and cook over medium heat until the sauce comes to a boil, stirring often.
  • Uncover, turn heat to low, and let simmer for 30 minutes.
  • Meanwhile, bring a large pot of salted water to boil and cook the rigatoni until al dente (or however soft you like it). Drain and set aside.
  • After 30 minutes of the sauce simmering, stir in the Parmesan cheese and peas.
  • Stir in the cooked rigatoni.
  • Serve with Michael Angelo’s Eggplant Parmesan.

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