Cooking with Jessica Seinfeld from her most recent book “Food Swings”, I tried her vodka sauce recipe with rigatoni. This is one of those “don’t look back” meals that will become a favorite with your friends. Serve this when you need a quick meal that will impress, keeping your friends guessing ‘where do you find these great recipes?’
Of course any pasta noodle could be used, but the ridged pasta choices are the best, as they hold onto the sauce and make the dish ever so special.
Here are the easy directions, and how I adapted her recipe: Bring a large pot of water to a boil and cook the pasta according to directions.
In another pot, heat 1 tablespoon olive oil and add,a small amount of red pepper flakes and add 1/3 cup of vodka. Heat about one minute.
Add 28 ounces of crushed tomatoes and salt to taste. Allow to heat slowly, while breaking up the tomatoes in the pot. Cook about 10 or so minutes. Add 3/4 cup heavy cream, reducing the heat and allow to simmer for a couple of minutes on very low.
Add the cooked pasta noodles and season with fresh herbs–basil, parsley or oregano.
Garnish with fresh Parmesan cheese. Serve in a large bowl with crusty bread and a mixed greens salad. Fast, easy and delicious does not even tell the story.