Wednesday, May 11, 2011

Rigatoni with Shrimp and Mushroom in Vodka Tomato Cream Sauce

On of my coworkers had a pasta dish today that looked kind of like something that Bertolli would make. It looked good, but why settle for frozen pasta when I could cook something just as good? So I trekked over to the market to pick up some supplies. It's funny, I've never ordered a vodka tomato cream sauce pasta anywhere, nor have I had a pre-fab vodka tomato cream sauce, but I think I know how to make one.
5/11/11 rigatoni with shrimp and mushroom vodka cream sauce
The sauce came out thinner than I would have liked for the visual presentation, but it was still pretty delicious. It was milder and sweeter (as opposed to more savory) than a normal marinara. And best thing is I have two more meals worth to cover tomorrow's lunch and possibly Friday's. Yay!

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