Pasta alla Vodka
Elevate your weeknight pasta night with tender rigatoni tossed in a silky, creamy vodka sauce and melted Parmesan.
4 Serving(s)
Ingredients
- 1 lb. Culinaria Italian Table traditional bronze die cut rigatoni pasta
- 1 tbsp. Culinaria Italian Table Sicilian extra-virgin olive oil
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 1 (20 oz.) jar Culinaria Italian Table vodka pasta sauce
- 1 cup Schnucks shaved Parmesan cheese, divided
- 1 tbsp. chopped fresh parsley, for garnish
Instructions
- Cook pasta according to package directions, reserving 1/2 cup pasta water before draining.
- Meanwhile, heat oil in a large skillet over medium. Add onion; cook, stirring occasionally, until softened and translucent, 4–5 minutes. Stir in garlic; cook until fragrant, about 30 seconds.
- Stir in vodka pasta sauce and bring to a gentle simmer. Cook, stirring occasionally, until heated through, 2–3 minutes. Stir in 1/2 cup Parmesan until melted and smooth. Stir in cooked pasta and reserved pasta water until evenly coated and sauce is silky. Serve immediately, garnished with parsley and remaining Parmesan.
Nutrition Facts
724 Calories Per ServingFat: 26gSaturated Fat: 10gCholesterol: 17mgSodium: 928mgCarbohydrates: 97gFiber: 7gSugars: 9gProtein: 28gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe