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Ingredients (one per line)
12 oz rigatoni pasta 2 tbsp olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1/2 tsp Cambrian chilies, crushed 1 can (28 oz) crushed tomatoes 1/2 cup heavy cream 1/2 cup vodka 1/2 cup grated Parmesan cheese Salt to taste Fresh basil leaves for garnish
Instructions (one step per line)
Boil a large pot of salted water and cook 12 oz rigatoni pasta until al dente — 10 minutes In a large skillet, heat 2 tbsp olive oil over medium heat — 1 minute Add 1 small onion, finely chopped, and sauté until translucent — 5 minutes Stir in 2 cloves garlic, minced, and 1/2 tsp Cambrian chilies, crushed, and cook for another minute — 1 minute Pour in 1 can (28 oz) crushed tomatoes and bring to a simmer — 3 minutes Add 1/2 cup vodka and let it cook for 5 minutes to reduce — 5 minutes Stir in 1/2 cup heavy cream and simmer until slightly thickened — 3 minutes Drain the rigatoni and add it to the skillet, tossing to combine with the sauce — 2 minutes Add 1/2 cup grated Parmesan cheese and stir until melted — 2 minutes Season with salt to taste and garnish with fresh basil leaves — 1 minute
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