16 oz rigatoni or other tube pasta 2 tablespoons olive oil 2 tablespoons minced garlic ½ cup sweet peppers, roughly chopped ¼ onion, chopped 14 oz fire roasted diced tomatoes (1 can), mashed 3 tablespoons vodka ½ cup heavy whipping cream 1 teaspoon red pepper flakes ½ cup grated parmesan cheese
1. Be sure to cook the pasta al dente to ensure it has a firm texture and doesn't become mushy when mixed with the sauce. 2. When sautéing the garlic and onions, make sure to cook them until the onions become translucent to enhance their flavor in the sauce.