Rigatoni with Vodka Sauce

Well tonight I am having dinner with newly engaged Kendle and this recipe is a tribute to her. They say there's something romantic about a vodka sauce and whats more romantic than a little bit of alcohol and a yummy dinner? Now combine the two...a match made in heaven! One of my favorite meals that she makes is Baked Rigatoni with Meat sauce so I decided to put a spin on it and make it SAUCY!!.

The homemade sauce can be made in a 3qt saute pan, and you'll need another pot for boiling the pasta.

Cook Time: 1 hour
Yields: 4 People or 2 with leftovers

INGREDIENTS:

• 1 Medium Onion diced
• 3 Cloves of Garlic
• 1/4 Cup EVOO
• 1 TSP Dried Oregano
• 1 TSP Red Pepper Flakes
• 1 Large Can of whole peeled tomatoes
• 1 Healthy Splash of Vodka (1 Cup)
• 1/2 Cup Heavy Cream
• Shredded Parmesan Cheese
• 3 TBSP Fresh Oregano
• Salt & Pepper to Taste
• 3/4 LB Rigatoni Pasta

PREPARATION:

Heat the EVOO in the saute pan over med- high heat, add the diced onions, minced garlic, and dried herbs. Cook for about 3-5 minutes or until the vegetables are translucent. Add the tomatoes one at a time squeezing them in your hand or using a masher to release all of the juices. Pour a healthy splash of Vodka to the sauce (approx 1 cup), a pinch of salt and pepper, and let simmer for about 45 minutes.

While the sauce is simmering you can prepare the rigatoni, bring a pot of salted water to a boil and add 3/4LB of rigatoni, let boil just shy of al dente (where the noodle still has a little bite to it). Drain pasta and reserve.

Put reduced sauce into a blender or use a hand blender to blend all ingredients into a smooth consistency and return it to the pan.  Add 1/2 Cup of heavy cream, another pinch of salt and pepper, and give it a good stir until blended. Add drained pasta to sauce and allow to finish cooking (approx 3 minutes), toss with 1/2 cup of shredded Parmesan cheese.

TO SERVE:

Serve in a bowl with a sprinkle of parmesan cheese and freshly chopped oregano on top...MMM!!

SOME HELPFUL TIPS:

• Add a couple of tablespoons of the starchy pasta water to the sauce before adding the pasta and it will act as a glue to hold the sauce to the noodles.
• You can  substitute the rigatoni for penne or even bow tie pasta to change things up a bit.