Butter + Cream + Vodka = glorious combination

Spring has come and it’s time put away the heavy stews, hearty soups, and starchy comfort food and have a fresh start with a more light menu.  In celebration of the new season, it seemed appropriate to make one of the richest pastas on the planet: Rigatoni A la Vodka or Rigavodka as I like to dorkily Brangelina it. Such an easy recipe, but be careful not to singe off your eyebrows like I almost did…

Rigavodka Recipe, adapted from the Pioneer Woman, who shares my affinity for cooking with butter and cream.

Ingredients

• Rigatoni pasta
• 1 Tbl olive oil
• 1 Tbl butter
• 1 finely chopped medium onion
• 3 cloves chopped garlic
• 1 cup vodka
• 1 can tomato paste
• 1 crushed tomatoes
• 1 can tomato puree
• Frozen peas
• 1 cup cream
• Red pepper flakes, to taste
• Salt, to taste
• Pepper, to taste
• 1/2 cup grated parmesan cheese

Directions

1.      Salt a pot of water, cook pasta according to package directions, I prefer al dente.

2.      In a large skillet over medium heat, melt olive oil and butter.  When butter is melted, add in chopped onion and garlic and cook for two minutes until transparent.  Pour in vodka, but be careful not to light your hair on fire, like Uncle Leo from Seinfeld. I almost had a scare.   Stir for a few minutes while inahling the alcohol fumes. Add in tomato puree, paste, and crushed tomatoes and stir.

3.      Make yourself a drink with the left over vodka.

4.      Reduce heat to low and stir in cream, allow to simmer (careful not to overheat).  Add frozen peas. Stir in red pepper flakes, salt and pepper.

5.      Drain the pasta, reserving 1 cup of pasta water to thin out the sauce (if you like).  Add cooked pasta to the sauce, toss it around, add the Parm.

Jerry, Hello

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