Vodka Rigatoni is creamy, comforting and easy even though it’s made from scratch and it pairs beautifully with Eggplant Parmesan found in the freezer aisle.
I talk about it all the time but I would rather bake than cook any day. Baking is relaxing to me unlike deciding what to cook for dinner after a busy day at work. Luckily, I have a new Italian meal to put into rotation and I’m excited to share it with you.
VODKA RIGATONI WITH EGGPLANT PARMESAN
This is a sponsored conversation written by me on behalf of Michael Angelo’s. The opinions and text are all mine.
Even though I often dread cooking dinner, I’m very picky about what I feed my family. Maybe that’s part of the reason why I hate making a decision because I don’t like to settle for artificial ingredients or junk food. I want real ingredients and I like to make things from scratch whenever possible. But I also need dinner to be easy.
This Vodka Rigatoni comes together so quickly, makes a lot, and freezes well so you can eat some tonight and save some for another time.
I honestly don’t shop in the frozen food aisle very often but I’m glad I came across this Michael Angelo’s Eggplant Parmesan! It’s going to be a new staple in our house.
It is made with lightly breaded fresh eggplant, vine ripened tomato sauce, and topped with mozzarella. No artificial ingredients or preservatives. And so good! It pairs beautifully with this pasta.
Make a large pot of this vodka rigatoni and throw half in the freezer. Next time you’re stumped on what to cook, pull out the frozen pasta and one of these eggplant parmesans and dinner is ready!
Vodka Rigatoni
Ingredients
- 1 lb rigatoni
- 2 cups heavy cream
- 1 can 28 oz crushed tomatoes
- 1 oz vodka
- 2 Tablespoons fresh basil chopped
- 1 teaspoon minced garlic
- 1 ½ teaspoons sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shaved parmesan cheese
- ¼ cup peas
Instructions
- In a large skillet, add the heavy cream, crushed tomatoes, vodka, basil, garlic, sugar, salt and pepper. Stir to combine, cover, and cook over medium heat until the sauce comes to a boil, stirring often.
- Uncover, turn heat to low, and let simmer for 30 minutes.
- Meanwhile, bring a large pot of salted water to boil and cook the rigatoni until al dente (or however soft you like it). Drain and set aside.
- After 30 minutes of the sauce simmering, stir in the parmesan cheese and peas.
- Stir in the cooked rigatoni.
- Serve with Michael Angelo's eggplant parmesan.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Use the store locator to find a freezer aisle near you that carries Michael Angelo’s Italian meals.
Or maybe you’ll like…
Baked Red & White Mostaccioli
Veggie Lasagna Roll-Ups
Spinach Ravioli Lasagna
This is a sponsored conversation written by me on behalf of Michael Angelo’s. The opinions and text are all mine.
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