Rigatoni Alla Vodka With Sun Dried Tomatoes Food

RIGATONI WITH SUN-DRIED TOMATOES

Steps:

• Heat oil and 2 T. butter in large pan. Cook onions, garlic, and chiles in butter until onions wilt.
• Add prosciutto and cook for 1 minute, then add zucchini and cook another minute.
• Add plain tomatoes (with juice) and simmer for 10 minutes. In the meantime, cook rigatoni according to box directions.
• Drain pasta and replace in large pan, coating with remaining 2 T. butter (or more).
• To saucepan, add salt, pepper, cheese, cream, sundried tomatos, and red pepper.
• When sauce is hot, pour over pasta and toss.

RIGATONI WITH SPICY SUN-DRIED TOMATO SAUCE

Steps:

• Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, heat oil reserved from sun-dried tomatoes in heavy large skillet over medium heat. Add garlic and cook 30 seconds. Add sun-dried tomatoes, ready-cut tomatoes and their liquid and olives and bring to boil. Reduce heat and simmer until sauce thickens slightly, about 4 minutes. Mix basil and both cheeses and stir until cheeses melt. Season to taste with salt and pepper. Remove sauce from heat.
• Drain pasta. Add to skillet; toss to coat with sauce. Transfer to bowl; serve.

RIGATONI ALA VODKA

Steps:

• In a medium sauce pan, heat oil until hot. Add garlic and saute until golden brown.
• Add tomato sauce, salt, red pepper, black pepper, and basil.
• Cook over medium heat, stirring occasionally, until thoroughly heated.
• Add heavy cream and vodka. Stir to mix and cook for a few minutes.
• Boil rigatoni according to package instructions (do not overcook).
• In a mixing bowl, combine drained pasta with cream sauce. Mix thoroughly. Transfer to a serving bowl and sprinkle with grated cheese, bacon, and parsley.
• Serve immediately.