Shelly's Recipe

RIGATONI WITH VODKA SAUCE

Category: Pasta

1/4 cup olive oil
4 cloves garlic, minced
1 (28-oz) can crushed tomatoes
2 tbsp vodka
1/2 cup heavy whipping cream
1 lb rigatoni, cooked according to package directions
6 leaves basil, cut into chiffonade
Parmigiano-Reggiano, for grating
Optional add-ins: ¼ cup sun-dried tomatoes or sliced Italian sausage

In a large skillet, heat oil over moderate heat. Add garlic and sauté for about 2 minutes. Add tomatoes with their juice; bring mixture to a boil. Reduce heat and simmer for 15 minutes. Add vodka and cream and bring mixture back to a boil. Reduce heat to low and add pasta, stirring until all pasta is coated. Remove pan from the heat and stir in basil. Serve, garnishing with grated Parmigiano at the table. Serves 4