- 1 pound rigatoni
- 3 tablespoons butter
- 1 whole onion
- 1 cups vodka
- 15 ounces pureed tomatoes
- 1 cups heavy cream
Set a large pot of salted water to high heat
In a large skillet, saute butter and onions on medium heat until see-through
Add 1 cup of vodka and let the alcohol cook off a little bit before adding in the tomato puree. Stir to combine, taste for seasoning, add salt probably Cover and let simmer while the pasta cooks.
Cook rigatoni for 2 min less than the package’s description. When al dente, using a strainer transfer directly into vodka sauce to finish cooking.
Divide and serve! Perhaps put parmesan on top or some fresh basil. Voila