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Roasted garlic rigatoni ala vodka (Pasta birthday week part 6/7)

I had planned to just serve tomato sauce with pasta since Bella absolutely loves my tomato sauce. She asked if I could add onions to the sauce at the end for texture. I decided to one-up myself. I made a bigger batch because we had company, so don't go with the pictures.


1 lb rigatoni, cooked and strained

28 oz can of whole peeled tomatoes

1 head of garlic (olive oil and salt then roast @ 425 for about 35 min or until golden brown)

1/2 Cup sour cream

1/2 Cup heavy cream

1/4 Cup vodka

1 tsp red pepper flakes

1 tsp black pepper

2 Tbsp Italian seasoning

1 tsp oregano

2 tsp garlic powder

3 bay leaves

1 large onion, diced

2 Tbsp extra virgin olive oil

1/2 tsp sugar

Optional: cooked chicken, cubed or strips

Optional: ~4oz parmesan cheese, fold in right before serving





Pour your tomatoes, and the packing juice, into a large pot along with ~1/2 can of water. Pour in all of your seasoning and cook for about 30 minutes. Squeeze in both heads of garlic and cook another 30 minutes.



Garlic ready for roasting


Remove the bay leaves and puree with a stick blender. In a separate large pan, sauté onions until soft and translucent. At this stage, optionally, add some cooked chicken and heat through. Pour your sauce into this pan and add the vodka and then cream. Cook this down for 15 minutes at a nice simmer. Stir in sour cream and olive oil then add pasta and heat through about another 10 minutes.


Like I said, we had company so I got caught up and forgot to take a picture of the final product. Guess you'll just have to make it yourself and see how it looks at the end. Enjoy!



Let's talk:

  1. This is also a great use for leftover sauce when you make a big batch. Take your favorite sauce (like this one that I made before) and heat up then start from the step about sautéing onions. Works great!

  2. If you don't do alcohol in food, I would add an extra 1/2 tsp black pepper and 2 Tbsp of vinegar instead. It will keep that bite.

  3. Topping the final dish with some fresh parsley would add great freshness to the final product to cut through more of the creaminess

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