Directions:
- In a skillet saute butter and finely chopped garlic and scallions (use the whole scallion) until tender.
- Remove from heat.
- Ignite and let vodka cook down, (flame will go out).
- In a sauce pot add tomato sauce, half and half, pecarino romano, basil, and garlic powder.
- Then add vodka and chopped scallion and garlic butter mixture into the sauce.
- Cook over medium heat, stirring.
- Pour over cooked rigatoni.
- Garnish with fresh parsley.
- I recommend pouring the sauce over each individual dish it goes further.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 518.86 Kcal (2172 kJ) | ||
| Calories from fat | 365.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.65g | 63% | |
|---|---|---|---|
| Cholesterol | 112.04mg | 37% | |
| Sodium | 1166.43mg | 49% | |
| Potassium | 284.13mg | 6% | |
| Total Carbs | 14.29g | 5% | |
| Sugars | 4.09g | 16% | |
| Dietary Fiber | 1.85g | 7% | |
| Protein | 10.95g | 22% | |
| Vitamin C | 7.5mg | 12% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 0.9mg | 5% | |
| Calcium | 309.9mg | 31% | |
| Amount Per 100 g | |||
| Calories | 283.81 Kcal (1188 kJ) | ||
| Calories from fat | 200.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.23g | 63% | |
|---|---|---|---|
| Cholesterol | 61.28mg | 37% | |
| Sodium | 638.02mg | 49% | |
| Potassium | 155.41mg | 6% | |
| Total Carbs | 7.81g | 5% | |
| Sugars | 2.24g | 16% | |
| Dietary Fiber | 1.01g | 7% | |
| Protein | 5.99g | 22% | |
| Vitamin C | 4.1mg | 12% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 0.5mg | 5% | |
| Calcium | 169.5mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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