Skip the store-bought sauces and whip up this recipe for Quick and Easy Vodka Pasta Sauce tossed with your choice of noodles.
Reading: how to make vodka sauce from marinara
There’s just something about rigatoni noodles that leave me weak in the knees. I could eat a whole pound of the al dente noodles tossed in every pasta sauce imaginable (hello, basil pesto!), but you show me a bowl of rigatoni tossed in vodka sauce, and I will show you the fastest fork-to-mouth in the land. #CleanPlateClub
Sure, this Quick and Easy Vodka Pasta Sauce would be equally as tasty tossed with penne, macaroni or cavatappi, but rigatoni … good ol’ rigatoni. You win this pasta lovers heart palate.
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Just look at those cavernous tubes and deep ridges, all the more capable of soaking up and hanging onto every last ounce of sauce.
Speaking of the sauce, let’s get to it: It starts with good ol’ bacon. For all those with a penchant for pancetta, go for it, and swap in your pork product of choice. But no matter which one you choose, cook it down until it’s nice and crispy to ensure a solid flavor base for your sauce.
After that, you’re only three ingredients away from vodka pasta perfection. And here is where you can keep this sauce as homemade or as store-bought as your heart desires. Opt for my favorite 10-Minute Homemade Marinara Sauce, or go with any jarred variety. Then to take the sauce from rich red to the classic vodka pink, whisk in some heavy cream and let this bad boy simmer.
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A quick 10 minutes later, you’re left with the big decision: How do you use said vodka sauce?
Do you keep it classic by letting it shine on a big plate of pasta? Do you grab the garlic bread and start dunking? Do you slather it onto pizza dough then pile on the mozzarella? The great news is, there is no wrong answer! So drink your cocktail and eat it too with this fast, fresh and family-friendly (don’t worry, all of the alcohol cooks off!) recipe for any size crowd.
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