Ingredients

The following ingredients have 6 Servings
  • 1 lb Penne Rigate (cooked and drained)
  • 1 cup vodka
  • 15 oz pasta Sauce
  • 1 onion (chopped)
  • 2 cloves garlic (chopped)
  • teaspoon Pinch of red pepper flakes (I added 1/2)
  • 3/4 cup sundried tomatoes (chopped)
  • 3/4 cup heavy cream
  • 1/2 cup Parmigiano-Reggiano cheese (grated (more if you'd like))
  • 2-3 Tablespoons parsley (chopped)
  • Salt + Pepper to taste
  • 1 teaspoon olive oil
  • 2 teaspoons butter

Instruction

  • In a large heavy skillet, place the butter and olive oil over medium heat
  • Add the garlic, onion and red pepper flakes. Season with salt and pepper
  • Cook until the onion has softened. 2-3 minutes
  • Carefully remove the skillet from the stove and pour the vodka
  • Return the skillet to the stove and cook until the liquid has reduced by half
  • Add the ragu homestyle sauce and the sundried tomatoes. Season with salt and pepper
  • Cook the sauce until it starts to boil
  • Add the cream and mix until the sauce begins to simmer. Check for seasoning
  • Add the cooked pasta and toss until combined
  • Top with cheese and parsley
  • Enjoy!