Rigatoni and meatballs are nestled in a flavorful vodka cream sauce! This homestyle meal has old-world charm but is made with modern flair!


  • 1 lb rigatoni
  • 1 tablespoon olive oil
  • 1/4 cup diced onions
  • 2 cloves minced garlic
  • ½ cup vodka
  • ½ cup beef broth
  • 1 teaspoon salt
  • 14 oz diced tomatoes, fire roasted
  • 1 28 oz can crushed tomatoes
  • 1 lb Italian meatballs
  • ½ cup heavy cream
  • Parsley


  1. In a large sauce pan, heat the olive oil over medium heat. Add the onions and cook until soft 3-4 minutes. Add the garlic and cook an additional minute.
  2. Add the vodka to the pan and cook until reduced by half (about 5 minutes). Stir in the beef broth, diced tomatoes and crushed tomatoes.
  3. Bring tomato mixture to a simmer and add the meatballs. Cook 15-20 minutes or until meatballs are done.
  4. Prepare pasta according to package directions while meatballs cook.
  5. When meatballs are ready, stir in heavy cream until combined. Toss the pasta with the sauce and garnish with parsley