Very Merry Vodka Rigatoni

Imagine yourself in your kitchen having feelings of warmth, comfort AND being accomplished! You can proudly say: “I made that!” This Pretty Plate Very Merry Vodka Rigatoni pasta dish is sure to give you all of those feels this season.

Prep:
15
minutes
Cook:
30
minutes
TOtal:
45
minutes

Ingredients

  • 3 Cups rigatoni pasta noodles, cooked (NOTE: mine were very large, so I cooked the entire bag, then measured out 3 cups. But, if you have smaller ones feel free to add in a little more to your discretion. Just make sure there is enough sauce left to stir in and coat the peas and spinach. You do not want the pasta soaking up all of the sauce)
  • 1 Cup reserved pasta water, DO NOT FORGET THIS BEFORE YOU DRAIN
  • 1 Cup heavy cream
  • 1 6 Oz. can tomato paste
  • 1/2 Cup vodka
  • 3 TBSP butter
  • 1 TBSP minced garlic
  • 1/2 Cup yellow onions, finely diced
  • 1/4 TSP red pepper flakes
  • 1/2 Cup shelled English peas (NOTE: this is from the produce section at whole foods and it come in an 8oz bag, do not get canned peas.)
  • 1-2 Cups packed baby spinach
  • 1/2 TSP Salt
  • 1/4 TSP Pepper
  • Grated Parmesan for garnish and to serve on the side

Instructions

  1. Bring a pot of salted water to a boil. Once boiling add pasta. Boil for 11-15 minutes or until pasta is al dente. NOTE: DO NOT FORGET to reserve 1 cup of pasta water in a separate bowl. Once pasta is done, drain and add a drizzle a little bit of olive oil so noodles don’t stick. Set noodles aside.
  2. In another pan over medium heat. Add 3 TBSP of butter. Once melted add 1/2 cup of your yellow onions and 1 TBSP minced garlic. Cook for 3 minutes or until onions become translucent and fragrant.
  3. Add full can of your tomato paste and 1/4 TSP red pepper flakes. Mix and break up. Cook for another 2 minutes until tomato paste is smooth.
  4. Lower heat to medium low and carefully add your 1/2 cup vodka. Scrap up the bottom to get any tomato paste unstuck. Mix well until vodka and tomato paste mixture are smooth, about 1 minute.
  5. Add in your 1 cup heavy cream and 1 cup reserved pasta water. Slowly whisk well to mix. Add in 1/2 TSP salt and 1/4 TSP black pepper. Whisk again to mix.
  6. Once fully mixed, bring to a simmer over medium to low heat for 5-10 minutes.
  7. Once it has thickened a bit, add your 3 cups cooked rigatoni. Mix well.
  8. Add in your 1/2 cup peas and 1-2 cups packed baby spinach. Continue to cook until spinach has wilted and peas are tender but crisp and have a nice crunch as well, about 2-3 minutes.
  9. When done remove from heat and serve right away with grated Parmesan cheese and extra red pepper flakes if desired.
  10. ENJOY!