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Saturday, June 26, 2010

Rigatoni in Vodka Sauce with salad (Sunday)

Servings: 6
Preparation Time: 20 minutes, Start to finish: 35 minutes
Serving Ideas: Delicious option 1: Cook 1 small zucchini, chopped, with onion and garlic.
Delicious option 2: add chicken
Delicious option 3: add sausage & peppers
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1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, finely chopped
1/4 cup vodka or chicken broth
1 jar Bertolli® Tomato and Basil Sauce (24 ounce)
1 jar Bertolli® Creamy Alfredo Sauce (15 ounce)
1 box rigatoni or penne pasta (16 ounce) cooked and drained

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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