Does anyone watch or listen to Heather Mcmahan? Funniest human on Instagram. Well, she named her French bulldog Rigatoni. He is the cutest meatball ever. None of that has to do with this recipe but every time I say the word Rigatoni it makes me think of her dog and I smile.

Vodka is a ingredient in this dish…..which means this recipe is basically the definition of perfection.

Ingredients:

1 lb. spicy Italian sausage

4 large tomatoes (peeled, cut into pieces and hand crushed) or 2 12 oz cans of crushed tomatoes

1/2 yellow onion (chopped fine)

1 tbs butter

2 tbs olive oil

4 cloves fresh garlic (minced)

1/2 cup vodka

1/2 cup white wine

1 cup heavy whipping cream

1 tbs Italian seasoning

1 tsp rep pepper flakes

1/2 cup shredded parmesan

16 oz Rigatoni pasta

Salt and peper to taste

Directions:

Preheat oven to 400. Brown the sausage until cooked all the way through and set aside. Drain any fat from the skillet and put back on stove. Over medium heat add olive oil and butter, once melted put in the onion, garlic and crushed red pepper. Let sauté for a few minutes until soft and translucent. Pour in white wine and vodka. Let simmer until liquid has reduced to half, about 5 min. Stir in the tomatoes and Italian seasoning. Stir and mix well. Pour in the heavy cream and parmesan. Let simmer uncovered for 30 min. Boil the rigatoni pasta with a tbs of olive oil according to box directions. Drain and toss with more olive oil.

In a 9x13 casserole dish pour in pasta, then the cooked Italian sausage. Start spooning in the vodka sauce mixing it in with the pasta along the way. Once the dish is full add cheese on top and back for 10 min or until cheese is melted and bubbly.