- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 clove garlic, finely chopped
- 1/4 cup vodka or chicken broth
- 1 (24 ounce) jar Bertolli® Tomato and Basil Sauce
- 1 (15 ounce) jar Bertolli® Creamy Alfredo Sauce
- 1 (16 ounce) box rigatoni or penne pasta, cooked and drained
- 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.