Vodka-Rigatoni

Ingredients

• 1 pound rigatoni pasta
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup vodka
• 1 (14.5 ounce) can crushed tomatoes
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh basil

Directions

1. Bring a large pot of lightly salted water to a boil. Add the rigatoni and cook until al dente, about 8 minutes. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 2 minutes.
3. Stir in the vodka and cook until the liquid is reduced by half, about 5 minutes.
4. Stir in the crushed tomatoes, salt, and pepper. Bring to a simmer and cook for 10 minutes.
5. Stir in the rigatoni and cook until heated through, about 2 minutes. Garnish with fresh basil and serve.

Interesting Facts

• Vodka-rigatoni originated in Italy in the late 19th century.
• The addition of vodka to this dish adds a unique and complex flavor.
• Rigatoni is a type of tubular pasta that is larger than penne, but smaller than ziti.