Rigatoni with Spicy Tomato-Vodka Sauce
This pasta was good, easy to make and just the right amount of heat from crushed red pepper flakes. And excellent with garlic bread to mop up the extra sauce.
- Rigatoni with Spicy Tomato-Vodka Sauce (Fine Cooking #77, March 2006, p. 82C)
- Butter Lettuce with Poppy Seed & Tarragon-Crème Fraîche Dressing (Fine Cooking #86, July 2007, p. 49)
- Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
Wine: Chumeia 2003 Dante Dusi Vineyard Zinfandel (Paso Robles, California). Good, even better with the pasta.
Another case of great minds think alike! I made penne (whole wheat) with vodka cream sauce last weekend. I used Giada's recipe because my brother & sister-in-law gave me her book and I had made a batch of her marinara and froze it in portions.
It's scary how we sync up our cooking! Was it good?