Rigatoni in Vodka Sauce
Rigatoni pasta coated in a smooth, rich tomato-cream vodka sauce. Silky, tangy, and comforting—perfect for date night or indulgent dinners.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, finely chopped 1/4 cup vodka or chicken broth 1 (24 ounce) jar Bertolli® Tomato and Basil Sauce
1 (15 ounce) jar Bertolli® Creamy Alfredo Sauce
1 (16 ounce) box rigatoni or penne pasta, cooked and drained
Description
Heat olive oil in 2-quart saucepan over medium-high heat and cook onion 4 minutes or until tender. Stir in garlic and cook 30 seconds. Stir in vodka and cook 1 minute. Stir in sauces. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium- low and simmer, stirring frequently, 4 minutes. Serve over hot rigatoni and sprinkle, if desired, with fresh basil.
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