The Best Pasta Sheri’s Ever Made! Recipe by Peas, Love, & Carrots
INGREDIENTS:
- 1 Lb (500 g) of Rigatoni Pasta (or your preferred shape) Cooked Al Dente
- 2 Cups Shredded Mozzarella Cheese
- 1/4 Cup Parmesan Cheese (optional)
- Julienned Fresh Basil or Chopped Italian Parsley for Garnish (optional)
Vodka Sauce:
- 2 Garlic Cloves, Minced
- 1 Tsbp Unsalted Butter
- 1 Cup Vodka
- 1-2 Pinches of Crushed Red Pepper Flakes
- 1 15 Oz Can of Tomato Sauce
- 1 Cup Heavy Cream
- 1/4 Tsp Kosher Salt
- 1 Tbsp Starchy Pasta Water
DIRECTIONS:
Preheat over to 400 degrees. Butter a 9 x 13 inch baking dish or pan.
For the vodka sauce, add garlic and butter into a small pot over medium high heat. Cook until garlic is fragrant but not browned. Add vodka and stir until it reduces by half (3-4 minutes). Add remaining sauce ingredients and stir. Bring to a boil, then remove from heat.
Add pasta and vodka sauce to the buttered baking dish. Stir well until pasta is coated with the sauce. Top with shredded mozzarella and Parmesan cheese.
Bake until golden, bubbly, and slightly crunchy on top – about 40 minutes. Garnish with your favorite herbs and serve hot.
Enjoy!