Creamy Vodka Rigatoni Delight
Indulge in this luxurious and creamy Vodka Rigatoni, a classic Italian-American dish that perfectly balances a rich tomato-flavored sauce with a velvety finish from heavy cream. This recipe is not only quick and easy to prepare, but it will also impress your family and friends during gatherings. The hint of vodka complements the savory flavors while the crispy bacon bits and fresh parsley add delightful texture and freshness. Share this delicious meal with 6-8 people for a memorable dining experience.
8
Servings
500
Calories
13
Ingredients
Ingredients
Rigatoni pasta
2 lbs (uncooked)
Canned tomato sauce
24 ounces (plain)
Olive oil
2 tablespoons (for sautéing)
Fresh garlic cloves
2 (minced)
Red pepper flakes
1/2 teaspoon (for heat)
Salt
1 tablespoon (to taste)
Black pepper
1/2 teaspoon (freshly ground)
Dried basil
1 teaspoon (as seasoning)
Heavy cream
1/2 quart (to enrich sauce)
Vodka
1 1/2 ounces (for flavor)
Grated Romano cheese
1 ounce (for garnish)
Bacon bits
1 ounce (for topping)
Italian parsley
1/2 ounce (chopped, for garnish)
Instructions
1
1. In a medium saucepan, heat olive oil over medium heat until shimmering.
2
2. Add the minced garlic and sauté until golden brown, being careful not to burn it.
3
3. Stir in the canned tomato sauce, salt, red pepper flakes, black pepper, and dried basil. Cook the mixture over medium heat, occasionally stirring, for about 5-7 minutes until heated through.
4
4. Reduce the heat to low and mix in the heavy cream and vodka. Let the sauce simmer gently for an additional 2-3 minutes, stirring occasionally.
5
5. While the sauce simmers, bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente; avoid overcooking.
6
6. Drain the cooked rigatoni and return it to the pot. Pour the creamy sauce over the pasta and gently toss to combine thoroughly, ensuring all the pasta is coated.
7
7. Transfer the creamy rigatoni to a large serving bowl. Garnish generously with grated Romano cheese, crispy bacon bits, and chopped parsley.
8
8. Serve immediately and enjoy!
Nutrition Information
20g
Fat
75g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Vodka Rigatoni Delight?
It is a luxurious and creamy Italian-American pasta dish featuring a rich tomato-flavored sauce with a velvety finish from heavy cream, topped with crispy bacon and fresh parsley.
How many people does this recipe serve?
This recipe yields approximately 8 servings, making it ideal for gatherings of 6-8 people.
What are the main ingredients for the sauce?
The sauce is made from olive oil, minced garlic, canned tomato sauce, red pepper flakes, dried basil, heavy cream, and vodka.
How many calories are in a serving of this rigatoni?
Each serving contains approximately 500 calories.
How much pasta do I need for this recipe?
You will need 2 lbs of uncooked rigatoni pasta.
How much vodka is used in the sauce?
The recipe calls for 1 1/2 ounces of vodka to add flavor to the sauce.
Is the vodka cooked out?
The sauce is simmered gently for an additional 2-3 minutes after the vodka and cream are added to help integrate the flavors.
What is the nutritional content for fat and carbohydrates?
Each serving provides 20g of fat and 75g of carbohydrates.
How much protein is in each serving?
There are 12.5g of protein per serving.
What type of cheese is used for the garnish?
The dish is garnished with 1 ounce of grated Romano cheese.
How much heavy cream is required?
The recipe uses 1/2 quart of heavy cream to enrich the sauce.
What are the suggested garnishes for this dish?
It is recommended to garnish the pasta with grated Romano cheese, crispy bacon bits, and chopped Italian parsley.
How should the garlic be prepared?
You should use 2 fresh garlic cloves, minced, and sauté them until they are golden brown.
What kind of tomato sauce is best?
The recipe specifies 24 ounces of plain canned tomato sauce.
How long should I cook the tomato sauce before adding cream?
The tomato sauce mixture should be cooked over medium heat for about 5-7 minutes.
What is the recommended cooking level for the rigatoni?
The pasta should be cooked until it is al dente, ensuring it is not overcooked.
Does this recipe use dried or fresh basil?
The recipe uses 1 teaspoon of dried basil as seasoning in the sauce.
Is this dish spicy?
It contains 1/2 teaspoon of red pepper flakes, providing a mild heat that complements the creamy sauce.
How much olive oil is used for sautéing?
Two tablespoons of olive oil are used to sauté the minced garlic.
What seasonings are included in the recipe?
The seasonings include salt, freshly ground black pepper, red pepper flakes, and dried basil.
How many ingredients are in this recipe in total?
There are 13 specific ingredients listed for this recipe.
Can I use different types of pasta?
While rigatoni is the namesake and primary choice, you could use other large pasta shapes that hold sauce well, though rigatoni is recommended.
What role do the bacon bits play in this recipe?
Bacon bits are used as a topping to add a delightful crispy texture and savory flavor to the finished meal.
Is the parsley fresh or dried?
The recipe calls for 1/2 ounce of chopped fresh Italian parsley for garnish.
What is the first step in the instructions?
The first step is to heat olive oil in a medium saucepan over medium heat until shimmering.
When should the sauce and pasta be combined?
After draining the cooked rigatoni, return it to the pot, pour the creamy sauce over it, and gently toss to coat all the pasta.
How long does the final simmering take?
Once the cream and vodka are mixed in, the sauce should simmer gently for 2-3 minutes.
Is there any fiber, sugar, or cholesterol info provided?
According to the recipe data, the fiber, sugar, and cholesterol values are not specified.
Can I make this dish for a large group?
Yes, it is specifically designed to be shared with 6-8 people, making it perfect for dinner parties.
What is the texture of the finished sauce?
The sauce is described as velvety and creamy, balancing the acidity of the tomatoes with the richness of heavy cream.