1. In a skillet saute butter and finely chopped garlic and scallions (use the whole scallion) until tender. 2. Remove from heat. 3. Ignite and let vodka cook down, (flame will go out). 4. In a sauce pot add tomato sauce, half and half, pecarino romano, basil, and garlic powder. 5. Then add vodka and chopped scallion and garlic butter mixture into the sauce. 6. Cook over medium heat, stirring. 7. Pour over cooked rigatoni. 8. Garnish with fresh parsley. 9. I recommend pouring the sauce over each individual dish it goes further. ---------------------------------------------------------------------------
Nutrition
Ingredients
