courtesy Michael Garozzo
1 lb. Rigatoni pasta, cooked al dente
8 oz. Garozzo's Sugo (tomato sauce)
16 oz. heavy cream
8 oz. grated parmesan cheese
1 can (4 oz.) San Marzano tomatoes
1 tsp. fresh oregano
½ cup chopped yellow onion
2 tsp. butter
1 oz. vodka
Chopped parsley for garnish
Heat butter over medium heat in a large skillet. Add onion and oregano, and cook for 2 minutes. Add tomatoes and vodka, and simmer for 2 more minutes. Add Sugo and cream to pan and stir. Turn heat to low and add pasta and cheese, cook for 4-5 minutes. Top with chopped parsley.
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