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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. Bertolli® Classico Olive Oil
- 1 onions (medium, chopped)
- 1 clove garlic (finely chopped)
- 1/4 cup vodka (or chicken broth)
- 1 jar Bertolli Tomato & Basil Sauce
- 1 jar Bertolli® Alfredo Sauce
- 16 oz. rigatoni or large tube pasta (16 oz. or penne pasta, cooked and drained)
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Directions
- Heat Olive Oil in 2-quart saucepan over medium-high heat and cook onion 4 minutes or until tender. Stir in garlic and cook 30 seconds. Stir in vodka and cook 1 minute. Stir in Sauces. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer, stirring frequently, 4 minutes.
- Serve over hot rigatoni and sprinkle, if desired, with fresh basil.
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