Aside from pizza, my other true love is pasta and Federico Fellini said it best, “Life is a combination of magic and pasta.” Pasta has always been magic to me, as it is one of the few things that truly makes my troubles disappear. No matter how bad my day has been, nothing else matters when I am sitting in front of a bowl of pasta. For as long as I can remember, pasta has been my number one comfort food and is something that makes its way into my family’s weekly dinners on a regular basis.
For this week’s Sunday Supper, we are sharing recipes for easy dinners for two and while I have many, this Skillet Rigatoni alla Vodka is not only easy, it is super satisfying. I tend to make this more in the cooler months, as it is rich and hearty. My recipe serves more than two, so you can reduce it by half if you want, but I assure you that you will love having leftovers. This dish tastes even better the next day. What I recommend is making the full recipe and refrigerating or freezing the left over pasta. You can then recreate this the next day, or if you freeze it, it will make a great meal on a night you do not feel like cooking. You can also place the entire recipe into a casserole dish and bake for your family. Either way, it is going to be spectacular.
I love the use of mini iron skillets and love making everything in them from macaroni and cheese to cornbread. They are fun to use and make a dinner for two even more special.
I hope you enjoy my recipe and with Valentine’s Day right around the corner, this would be great for a romantic dinner for two. Simply pair this with a nice bottle of wine and some freshly baked bread and thank me later. Cheers!
- 1 lb rigatoni (you can use penne if you prefer)
- 3 tbs extra virgin olive oil
- 1 lb italian ground sausage (I use mild but spicy is good too)
- 1 small yellow onion, chopped
- 3-4 garlic gloves, minced (I like lots of garlic)
- 1 tsp red pepper flakes
- 1/2 cup fresh italian parsley
- 1 tbs italian seasoning (you can also use just oregano)
- 1 28 oz can of whole peeled or chopped tomatoes (use San Marzano if possible)
- 1/2 cup vodka (I use Tito's)
- 1 cup heavy cream
- 1 lb shredded mozzarella
- fresh grated parmesan cheese
- freshly grated salt and pepper
- 2 small cast iron skillets
- Pre-heat the oven to 350
- Prepare the pasta according to package directions and boil until al dente, do not over cook. When the pasta is done, drain and place into a bowl. Add a drizzle of olive oil and toss so it doesn't stick.
- In a dutch oven or large pot, heat olive oil over medium high heat. Add onions, garlic and red pepper flakes and saute until soft, about 5 minutes. Add sausage and cook until it is no longer pink.
- Add the can of tomatoes, the italian seasoning and the fresh italian parsley. Stir well and let simmer on low for about 15 minutes.
- Raise the heat to medium and Aadd the 1/2 cup of vodka. Stir frequently until the sauce is reduced, which is about 5 minutes. Add the heavy cream and stir until well blended. Let the sauce simmer for about 10 minutes or until it is nice and thick.
- Return the rigatoni to the sauce pot and combine well. Season with salt and pepper.
- Take your two iron skillets and add pasta in each one but do not fill to the top, it should be about half full. Top with a handfull of shredded mozzarella. Add more pasta so that the skillet is full and top with another handull of mozzarella and then top with freshly grated parmesan. There will still be pasta left over which you can refrigerate and reheat for left overs or freeze.
- Place the two skillets into the oven and bake until the cheese melts and the top is nice and bubbly, which is about 20 minutes.
- Remove from heat and serve. Enjoy!
I hope you will take a moment to browse through the rest of the recipes featured today from the Sunday Supper family. My mouth is already watering as I am looking at some of the recipe titles.
- Chicken and Cheese Quesadillas by Pies and Plots
- Chicken Marsala by A Mind “Full” Mom
- Classic Coq Au Vin for Two by The Crumby Cupcake
- Creamy Parmesan Skillet Eggs by The Texan New Yorker
- Date Night Chicken Teriyaki Stir-Fry by Gourmet Every Day
- Orange Chicken by A Day in the Life on the Farm
- Spicy Salsa Chicken by Simple and Savory
- Chicken and Spinach Pasta with Creamy Sun-Dried Tomato Sauce by Pook’s Pantry
- One Pan Shrimp and Asparagus Linguini by Jersey Girl Cooks
- Scallop Pasta with Garlic and White Wine by Caroline’s Cooking
- Skillet Rigatoni alla Vodka for Two by Eat, Drink and be Tracy
Red Meat Recipes
- Filet Mignon with Shiitake Mushrooms by Cooking Chat
- French Onion Filet Mignon by The Chef Next Door
- Honey Lime Steak Kebabs by Cindy’s Recipes and Writings
- Mini Mushroom Meatloaf by Cricket’s Confections
- Mushroom Topped Pepper Steak for Two by That Skinny Chick Can Bake
- Pan Seared Sirloin Steak Dinner for Two by Life Tastes Good
- Pan-Seared Nutella Skirt Steak by Brunch-n-Bites
- Petit Filet with Red Wine Pan Sauce & Garlic Mash by Authentically Candace
- Rack of Lamb with Strawberry Mint Glaze by Sunday Supper Movement
- Steak Au Poivre by Renee’s Kitchen Adventures
- Baked Salmon with Ginger Marinade by Feeding Big
- Crab Caesar Salad by What Smells So Good?
- Crab Imperial by Monica’s Table
- Creamy Shrimp & Sausage Skillet by Crazed Mom
- Grilled Swordfish with Husk Cherry Salsa by From the Bookshelf
- Peppadew Trout en Croûte by Food Lust People Love
- Shrimp and Grits with Andouille Cream Sauce by Soulfully Made
- Surf and Turf for Two by The Freshman Cook
- Colorful Matchstick Salad with Mint Vinaigrette by Culinary Adventures with Camilla
- Curried Split Peas by Wholistic Woman
- Edamame Waldorf Salad by Ninja Baker
- Saffron and Leek Risotto – Served 2 Ways by Sprinkles and Sprouts
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