Sbarro Rigatoni Ala Vodka
Copycat Sbarro rigatoni alla vodka — rigatoni tossed in a rich tomato-cream sauce spiked with vodka, red pepper, garlic, and Romano cheese, finished with bacon bits and fresh parsley.
Ingredients
- 2 lb rigatoni pasta
- 24 oz canned plain tomato sauce
- 2 tbsp olive oil
- 2 clove garlic, minced
- 0.5 tsp crushed red pepper flakes
- 1 tbsp salt
- 0.5 tsp black pepper
- 1 tsp dried basil
- 2 cup heavy cream
- 1 0.5 oz vodka
- 1 oz grated Romano cheese
- 1 oz bacon bits
- 0.5 oz fresh Italian parsley, chopped
Instructions
- 1
In a medium saucepan, heat olive oil over medium-high heat. Add garlic and sauté until golden brown.
- 2
Add tomato sauce, salt, red pepper flakes, black pepper, and basil. Cook over medium heat, stirring occasionally, until thoroughly heated.
- 3
Add heavy cream and vodka. Stir to combine and cook a few more minutes until smooth and slightly reduced.
- 4
Boil rigatoni per package instructions; do not overcook. Drain.
- 5
In a mixing bowl, toss drained pasta with the cream sauce until well coated. Transfer to serving bowl.
- 6
Top with Romano cheese, bacon bits, and chopped parsley. Serve immediately.