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Notta Pasta Rice Linguine

This rice noodle makes the perfect alternative to wheat linguine to make a delicious gluten-free dish.

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Notta Pasta with Vodka Sauce

More from this collection

There are more recipes from the sauces collection where this came from

When fresh tomatoes aren't available, we've found canned, seasoned tomatoes a tasty alternative.

Yield

6-8 Servings

Time

25 minutes

INGREDIENTS

1-16 oz box Notta Pasta Linguine 2 tablespoons olive oil 1 small onion, diced 3 large cloves garlic, minced Pinch of crushed red pepper 1-28 oz can diced tomatoes, with Italian seasonings 1/2 cup vodka 1/2 teaspoon salt
Pepper to taste 1 cup heavy cream 1 tablespoon dried basil or 1/4 cup chopped fresh 1/2 cup fresh grated Parmesan cheese

DIRECTIONS

Put a large pot of salted water on to boil.
Put olive oil, onion, garlic and red pepper in large skillet. Over medium-high heat, sauté 1 to 2 minutes or until soft and fragrant but not browned.
Stir in tomatoes, vodka, salt and black pepper. Bring to a boil and cook for 10 minutes or until sauce starts to thicken.
Add cream and basil. Boil for 5 minutes.
Process sauce in a blender or food processor until a coarse purée. Return to skillet and simmer 5 minutes.
Meanwhile, boil Notta Pasta according to box directions. Drain and quickly rinse.
Remove skillet from heat. Add pasta and Parmesan. Toss and serve.